Burgoo for those who does not know is a type of stew or porridge made out of different meats, vegetables and beans. This dish originated in Kentucky and traditionally it is made out of any meats and vegetables available which can be venison, racoon, squirrel, game birds or opossum that’s why sometimes it is called the “road kill soup”.
- 3 pcs beef shanks
- 500g pork shoulder, cubed
- 4 pcs chicken legs
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 pcs tomatoes, chopped
- 6 garlic cloves, minced
- 1 litre beef stock
- 2 tbsp tomato paste
- 1/4 cup Worcestershire sauce
- 2 large potatoes, cubed
- 20 pcs okra, sliced
- 3 cups corn kernels
- 2 cups lima, butter and/or cannellini beans, cooked
- 1 tsp cayenne pepper
- freshly ground black pepper
- Rub salt generously on all meats then set it aside.
- In a large pot heat oil then brown meats well in batches. Set aside browned meat once done.
- Add onions, celery and garlic into the pot and brown them as well.
- Add the beef back together with the tomatoes, tomato paste and beef stock. Bring it to a boil then simmer in low heat for 40 minutes.
- Add the pork then continue to simmer for 30 minutes. Add water if necessary.
- Add the chicken, carrots and potatoes then continue to simmer for 20 minutes.
- Remove the chicken, debone it and bring chicken meat back to the pot together with beans, corn, okra, cayenne and Worcestershire sauce. Simmer for 15 more minutes.
- Season with salt and pepper then serve it while hot.