Burgoo For 25 Recipes

Steps:

• Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
• Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
• Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
• Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
• Discard bay leaves before serving stew in bowls.

Steps:

• Put the beef and hen together in a pot large enough to hold all of the ingredients. Add the water, set over medium heat and bring to a boil. Reduce the heat, and simmer for 2 1/2 hours. Remove the hen from the broth, continue cooking the beef and allow the hen to cool enough to handle. While the hen is cooling add the vegetables to the beef and broth and continue cooking. Add the spices and taste to adjust the salt and pepper. Pull the hen meat from the bones and add the meat to the beef and vegetables. Cook until the vegetables are completely cooked. Serve in bowls immediately.;

Steps:

• 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.

Steps:

• Saute first 10 ingredients until meat is browned. Add all other ingredients and bring to a rapid boil. Reduce to simmer and cook a minimum of 3 hours. Burgoo should cook overnight. Serve in a traditional bread bowl.

Steps:

• 1. Place the chicken breast, thigh, and liver, the pork, and the cold water in a heavy, nonreactive 4-gallon kettle; set over moderately high heat and bring to a boil. Adjust the heat so the water bubbles gently, cover, and simmer for 30 minutes. Remove and refrigerate all pieces of chicken. Cover the kettle again and simmer the pork about 1 1/2 hours longer or until very tender.
• 2. Remove the skin and bones from the chicken, cut the meat into 1-inch chunks, then pulse quickly in a food processor until the texture of coarsely ground meat (in the old days, the chicken was fed through a meat grinder). When the pork is tender, cut into 1-inch chunks, then pulse just as you did the chicken. Also pulse the chicken liver.
• 3. Return the chicken, liver, and pork to the kettle, add the beans and their soaking water, the onions, tomatoes and their liquid, the corn, and peas. Cover and simmer for 1 hour.
• 4. Add the salt, pepper, and butter, reduce the heat to its lowest point, and simmer the burgoo uncovered for 3 1/2 to 4 hours, stirring occasionally, or until as thick as chili. Note: If at any time the burgoo threatens to stick to the bottom of the kettle, slide a heat diffuser underneath.
• 5. Taste the burgoo for salt and pepper, adjust as needed, then ladle into heated soup bowls.

Steps:

• Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
• Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
• Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
• Soups and Stews The World Over.