Recipe#6575

Title: Burgoo 03

From: "Lorin Mellinger" lmelling@epix.net 
 Newsgroups: rec.food.recipes 
 Subject: Kentucky Burgoo 
 Date: 5 Jan 1999 06:19:42 -0700 
 Message-ID: <001401be35bd$cf5b22a0$e8f3eecd@lmelling> 

1 fat hen, 4 to 5 pounds
 3 pounds beef chuck
 2 pounds pork shank
 2 pounds veal chuck
 2 pounds breast of lamb
 1 1/2 pounds venison or an equal quantity of other meats
 water to cover 
 4 pounds potatoes
 2 pounds onions, chopped fine
 1 pound carrots, diced
 2 green bell peppers, chopped
 2 pods hot red chili peppers,soaked and cut into bits
 1 pound dry white beans
 2 cloves garlic, mashed
 2 cups red wine
 1/3 cup Worcestershire sauce
 Tabasco to taste
 1 pound tomatoes, seeded and chopped
 1 quart tomato puree
 2 cups whole kernel corn
 1 cup white vinegar
 salt and pepper to taste
 2 10-oz packages frozen okra or 1 pound fresh cut into 1" pieces
 2 quarts beef stock
 1 tablespoon thyme
 Choose a large kettle that will hold all the meat and water to
 cover.  Bring to a boil.  Skim frequently.  Turn down heat and
 simmer, covered with lid until meat is tender enough to fall from
 the bones, about 2 hours.  Remove the meats, cool, discard bones
 and pieces of fat.  Put meat through a food processor or meat
 grinder (coarse blade).  The result should be coarse-grained meat
 cut for chili or used in hamburger. Refrigerate and reserve.
 Degrease the broth by skimming well, or refrigerate over-night;
 the following morning skim off the hardened fat.  In a large kettle
 combine ground meat with potatoes, onions, carrots, celery, peppers,
 beans, garlic, red wine, Worcestershire sauce, Tabasco, tomatoes,
 tomato puree and corn.  Bring the broth to a boil in a separate
 pot.  Pour enough of the broth over meat and vegetables to within
 an inch of covering the mixture--not quite enough to cover it.
 Add vinegar, salt and pepper, okra, beef stock and thyme.  Cover
 the kettle.
 The burgoo may be cooked in either of 2 ways: in a covered kettle
 on top of the stove (7 to 8 hours), stirring occasionally, or in
 a 250 degree F. oven (12 to 14 hours).  The oven method requires
 no stirring and results in a homogeneous mass, whereas the liquid
 often separates from the meat and vegetables on the stove top.
 For the oven method a large casserole or roaster is in order--or
 two smaller pots, with lids, if more convenient.  Burgoo should be
 very thick but soupy.  Add broth (or water) if burgoo needs thinning.
 Ladle into big bowls or tin cups, pass the cornbread and enjoy.