Prep 20 mins
Cook 4 hrs
Burgoo is a savory stew made from a wide variety of ingredients and is akin to Mulligan stew. It is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. There are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats: mutton or lamb, beef, pork, chicken, veal or opossum. Generally, there is also some combination of these vegetables: potatoes, corn, Lima beans, tomatoes, or okra. Spices vary widely, as well. Many people keep their recipes a closely guarded family secret. It is believed that the word "burgoo" originated in the 17th century on the high seas. Sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur wheat. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
- 2 lbs pork shank
- 2 lbs veal shanks
- 2 lbs beef shank
- 2 lbs lamb breast
- 4 lbs stewing chicken (stewing hen)
- 8 quarts water
- 3 large potatoes
- 3 large onions
- 3 large carrots
- 2 green bell peppers
- 2 cups cabbage, chopped
- 1 quart tomatoes (canned)
- 2 cups corn
- 2 dried red peppers
- 1 cup lima beans or 1 cup butter beans
- 1 bunch parsley
- cayenne pepper
- 4 teaspoons Worcestershire sauce
- Cook meat in boiling water until tender.
- Remove from liquor; cool and remove meat from bones.
- Dice meat.
- Pare and dice vegetables; remove seeds from bell peppers and dice.
- Combine meat, vegetables and stock; cook slowly until thick.
- Season with salt, cayenne, and Worcestershire.