BURGOO...A Great Revolutionary War meal that's still great today...
This is how it was made back in the 1700's....
...and here's how its made today at many festivals....
Well Sir....bout thirty five years ago I was introduced to this absolutely great tastin meal that dates to before and during the Revolutionary War, it's called Burgoo, and it's got just about everything ceptin the kitchen sink in it.
If'n yur lookin fer a super, nutritious, and great tastin Fall meal to stick to yur ribs and take the chill off....this is it...
If'n yur lookin fer a super, nutritious, and great tastin Fall meal to stick to yur ribs and take the chill off....this is it...
Today, there are many Burgoo Festivals around the country, with many of em being in Kentucky (Maybe my buddy "Fish" has attended one or two) and its always made in huge quantities....this recipe is the smallest I was ever able to find....
BTW...it freezes very nicely and makes fer a real great leftover meal at a later time....
Burgoo
3 Tablespoons vegetable oil, divided
2 green peppers diced
1 pound Beef shank
1 pound Pork shoulder
3 pounds skinless chicken breasts
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
1 small onions
3 quarts water
4 whole cloves
2 Tablespoons Salt
1 Bay leaf
3 cups of chopped onions
2 Tablespoons Brown Sugar
2 cloves garlic, chopped
1 package frozen Ocra
2 Cups of diced Potatoes
1 package frozen Corn
8 ribs of Celery, diced
1 Stick Butter
1 pound, 12 oz can tomatoes
½ Cup flour
1 pound of Carrots, diced
2 Tblsps. Worcestershire Sauce
1 10 oz package frozen butter beans
½ cup chopped fresh parsley
Heat 1 Tablespoon of Oil in an 8 quart pot. Add the Beef, Chicken and Pork and brown on all sides over LOW heat. Add Water and Salt, cook over LOW heat until just tender, skimming if necessary.
Let cool…remove the meats cut them up into bite sized pieces and return the Beef and Pork to broth, hold the Chicken out and add after 45 minutes of cooking. In a separate small frying pan, heat the remaining oil and saute’ Onions till limp. Add saute’d Onions to broth along with Garlic, Potatoes, Celery, Tomatoes, Carrots, Beans, Peppers, Red & Black Pepper, The Small Onion stuck with the four(4) cloves, bay leaf and Brown sugar.
Cook slowly for 1 ½ hours, skim and stir occasionally. Add Ocra and Corn, cook 15 minutes longer. Now…knead the Butter and Flour together until well blended, and stir into the Burgoo until it thickens slightly. Adjust your seasonings and add the Worcestershire if desired. Sprinkle with the chopped parsley. Makes 16-18 servings……
This excellent served with a good homemade Yellow Cornbread.
Burgoo
3 Tablespoons vegetable oil, divided
2 green peppers diced
1 pound Beef shank
1 pound Pork shoulder
3 pounds skinless chicken breasts
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
1 small onions
3 quarts water
4 whole cloves
2 Tablespoons Salt
1 Bay leaf
3 cups of chopped onions
2 Tablespoons Brown Sugar
2 cloves garlic, chopped
1 package frozen Ocra
2 Cups of diced Potatoes
1 package frozen Corn
8 ribs of Celery, diced
1 Stick Butter
1 pound, 12 oz can tomatoes
½ Cup flour
1 pound of Carrots, diced
2 Tblsps. Worcestershire Sauce
1 10 oz package frozen butter beans
½ cup chopped fresh parsley
Heat 1 Tablespoon of Oil in an 8 quart pot. Add the Beef, Chicken and Pork and brown on all sides over LOW heat. Add Water and Salt, cook over LOW heat until just tender, skimming if necessary.
Let cool…remove the meats cut them up into bite sized pieces and return the Beef and Pork to broth, hold the Chicken out and add after 45 minutes of cooking. In a separate small frying pan, heat the remaining oil and saute’ Onions till limp. Add saute’d Onions to broth along with Garlic, Potatoes, Celery, Tomatoes, Carrots, Beans, Peppers, Red & Black Pepper, The Small Onion stuck with the four(4) cloves, bay leaf and Brown sugar.
Cook slowly for 1 ½ hours, skim and stir occasionally. Add Ocra and Corn, cook 15 minutes longer. Now…knead the Butter and Flour together until well blended, and stir into the Burgoo until it thickens slightly. Adjust your seasonings and add the Worcestershire if desired. Sprinkle with the chopped parsley. Makes 16-18 servings……
This excellent served with a good homemade Yellow Cornbread.
posted by Cookie..... @ 12:30 PM
|
<< Home