Kentucky Burgoo

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

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

Ingredients

Americas
United States
Kentucky
Main course
Spicy

Ingredients

Method