Kentucky Burgoo Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 2 pounds meaty crosscut beef shanks, 1 inch thick | ||
| 2 pounds meaty crosscut lamb shanks, 1 inch thick | ||
| Cold water | 14 Cup (16 tbs) | |
| 1 stewing chicken or fowl (4 pounds) | ||
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Cabbage | 1 Large, shredded | |
| Russet potatoes | 6 Large, peeled | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Lima beans | 1 Bag (1kg), frozen | |
| 3 medium-size yellow onions, chopped (3 cups) | ||
| 1/2 cup low-sodium ketchup | ||
| Tomato puree | 1/3 Cup (16 tbs) | |
| Worcestershire sauce | 1 1/2 Tablespoon | |
| 1 1/4 teaspoons hot red pepper sauce | ||
| Red pepper flakes | 1/2 Teaspoon, crushed | |
| Corn kernels package | 2 , frozen | |
| Cider vinegar | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
Directions
1. in a heavy 12-inch skillet, heat the oil over moderately high heat. Working in batches, add the beef and lamb shanks and cook for 3 to 4 minutes or until browned, turning frequently.
2. Transfer the shanks to an 8-quart stockpot and add the water, chicken, salt, and pepper. Bring to a boil over high heat, skimming off any fat. Lower the heat and simmer, uncovered, for 2 hours or until the chicken and meats are tender. Remove the shanks and chicken and let cool.
3. To the stock pot, add the cabbage, potatoes, tomatoes, lima beans, onions, ketchup, tomato puree, Worcestershire, red pepper sauce, and crushed red pepper and bring to a simmer. Meanwhile, skin and bone the chicken and pull the meats from their bones. Cut all the chicken and meat into bite-size pieces and add them to the burgoo pot; discard the skin and bones.
4. Simmer the burgoo for 2 hours, uncovered, stirring occasionally. Stir in the corn, vinegar, and lemon juice; simmer 10 minutes more or until heated through.
2. Transfer the shanks to an 8-quart stockpot and add the water, chicken, salt, and pepper. Bring to a boil over high heat, skimming off any fat. Lower the heat and simmer, uncovered, for 2 hours or until the chicken and meats are tender. Remove the shanks and chicken and let cool.
3. To the stock pot, add the cabbage, potatoes, tomatoes, lima beans, onions, ketchup, tomato puree, Worcestershire, red pepper sauce, and crushed red pepper and bring to a simmer. Meanwhile, skin and bone the chicken and pull the meats from their bones. Cut all the chicken and meat into bite-size pieces and add them to the burgoo pot; discard the skin and bones.
4. Simmer the burgoo for 2 hours, uncovered, stirring occasionally. Stir in the corn, vinegar, and lemon juice; simmer 10 minutes more or until heated through.
Chef
