Name: Kentucky Burgoo
Yield: Makes 12 Main-Course Servings
Cuisine: United States
Ingredients: 3 pounds 2-inch-thick veal shanks; 2 4-pound rabbits; 3 quarts chicken or beef broth or water or enough to cover; salt and pepper; 4 Jalapeño chilies, seeded and finely chopped; 2 celery ribs, chopped into ¼-inch dice; 7 medium-size tomatoes, peeled, seeded, and chopped, or 1 quart canned, seeded and drained; 3 medium-size onions, chopped; 2 red bell peppers, seeded and cut into thin strips; 1 bouquet garni; 3 pounds short ribs, cut into 2-inch lengths, or 3 pounds beef brisket, cut into cubes; 3 carrots, cut into ¼-inch dice; 3 waxy potatoes, peeled and cut into ½-inch dice; corn bread; 1 cup fresh corn kernels from 2 large ears or 1 10-ounce package frozen; Worcestershire sauce; Tabasco sauce to taste; 1 cup peeled fresh lima beans or 1 10-ounce package frozen; ¼ cup finely chopped parsley leaves

Preparation info

Makes
12
Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

A burgoo contains a variety of meats simmered together until the meats start to fall off the bone. Vegetables are then added and the whole thing simmered again until the vegetables soften. Although burgoo is a solidly American invention, it’s made using the same techniques as European hearty soups and potées. Native ingredients such as corn, lima beans, okra, and Tabasco sauce give it an unmistakable American character.

Most recipes for burgoo call for several kinds of meats