Kentucky Burgoo

Name: Kentucky Burgoo
Cuisine: American
Ingredients: 2½-pound to 3-pound smoked chicken, such as Chicken on a Throne, or substitute the same size uncooked chicken; 2½-pound to 3-pound smoked chicken, such as Chicken on a Throne, or substitute the same size uncooked chicken; 2½-pound to 3-pound smoked chicken, such as Chicken on a Throne, or substitute the same size uncooked chicken; 1½ pounds beef or veal shanks; 1½ pounds beef or veal shanks; 1 pound smoked mutton or lamb (or substitute 1½ pounds uncooked lamb shanks); 1 pound smoked mutton or lamb (or substitute 1½ pounds uncooked lamb shanks); 1 pound smoked mutton or lamb (or substitute 1½ pounds uncooked lamb shanks); 12 cups (3 quarts) water; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon kosher salt or coarse sea salt; 3 cups canned tomato puree; 2½ cups shredded cabbage; 3 large baking potatoes, peeled, if you wish, and chopped; 2 medium green bell peppers, seeded and chopped; 2 large onions, chopped; 3 to 4 medium carrots, sliced thin; 3 large celery ribs, chopped; 3 garlic cloves, minced; ¼ cup sherry vinegar; 1 tablespoon A.1. steak sauce (original flavor); 2 teaspoons freshly ground black pepper; ¾ teaspoon cayenne, or more to taste; 2½ cups sliced okra, fresh or frozen; 2 cups corn kernels, fresh or frozen

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The Kentucky equivalent of Brunswick stew, burgoo is a living legacy, a hearty and peppery concoction from the past that’s still a passion in the state. Some say the odd name has French or Turkish origins, but one authority suggests that it was just a slurred pronunciation of “bird stew.”

Ingredients

2½-pound to 3-pound smoked chicken, such as Chicken on a Throne, or substitute the same size uncooked chicken

Americas
United States
Kentucky
Gluten-free

Method

Place the chicken, beef or veal shanks, and mutton or lamb in a large stockpot. Pour the water over the meats, sprinkle in the salt, and bring the mixture to a simmer. Cook, uncovered, for 1½ hours.
Remove the chicken and meats from the pot. When cool enough to handle, discard the skin, fat, and bones, and shred the chicken and meats into bite-size pieces.