Burgoo Recipe
Burgoo is a mixed meat and vegetable stew. This burgoo recipe is prepared with beef bones, chicken and veal along with vegetables. Herbed and spiced with peppers, garlic, onion pique and served with parsley sprinkled on top, it makes a hearty fare for your dinner table!
Ingredients
5 tablespoons bacon fat or vegetable oil
2 pounds lean shin bones of beef with meat
1 pound shoulder of veal
2 medium sized chickens, quartered
4 quarts water
1 tablespoon salt
4 cups onions, chopped
1 clove garlic, chopped
2 cups potatoes, diced
1 bunch celery with tops, diced
1 quart skinned ripe tomatoes or 2 cans tomatoes
6 carrots, diced
2 large green peppers, chopped
1 pint fresh butter beans or 1 package frozen butter beans
1 small pod red pepper or 1/4 teaspoon crushed red pepper
1 small onion, stuck with 4 cloves
1 bay leaf
1/4 cup dark brown sugar
1/2 teaspoon freshly ground pepper
2 cups okra, sliced, or 1 package frozen okra
6 ears corn or 2 packages frozen corn
1/2 cup butter
1 cup flour
1 cup parsley, chopped
Directions
Heat 3 tablespoons bacon fat or oil in a large kettle.
Add beef and veal and brown well.
Add chickens, water, and salt, and cook over a low heat, covered, until very tender.
Remove meat and chicken to a tray and, when cool enough to handle, remove and discard all bones and the chicken skin.
Cut meat and chicken into sizable pieces, then return to broth.
Cook onions in remaining 2 tablespoons bacon fat or oil until limp.
Add to broth, along with garlic, potatoes, celery, tomatoes, carrots, green peppers, butter beans, red pepper, onion stuck with cloves, bay leaf, brown sugar, and ground pepper.
Cook slowly for about 2 hours, stirring occasionally.
Then add okra and corn and cook 15 minutes longer.
Before serving, combine butter and flour, working the mixture until well blended.
Stir into Burgoo and cook, stirring constantly, until Burgoo has thickened slightly.
Taste for seasoning.
Before serving, sprinkle with chopped parsley.
Add beef and veal and brown well.
Add chickens, water, and salt, and cook over a low heat, covered, until very tender.
Remove meat and chicken to a tray and, when cool enough to handle, remove and discard all bones and the chicken skin.
Cut meat and chicken into sizable pieces, then return to broth.
Cook onions in remaining 2 tablespoons bacon fat or oil until limp.
Add to broth, along with garlic, potatoes, celery, tomatoes, carrots, green peppers, butter beans, red pepper, onion stuck with cloves, bay leaf, brown sugar, and ground pepper.
Cook slowly for about 2 hours, stirring occasionally.
Then add okra and corn and cook 15 minutes longer.
Before serving, combine butter and flour, working the mixture until well blended.
Stir into Burgoo and cook, stirring constantly, until Burgoo has thickened slightly.
Taste for seasoning.
Before serving, sprinkle with chopped parsley.
