Here is the burgoo recipe I'm making tomorrow at the best Derby party in Boone, NC:
Kentucky Burgoo by Chef Mark Williams for Brown-Forman Corporation (slightly modified by John Whitehead)
1 pound lamb shoulder roast, cut into 1" cubes
1 pound pork loin, cut into 1" cubes
1 pound chicken thighs
2 quarts beef stock
2 quarts chicken stock
1 bay leaf water as needed
2 cups diced potatoes
1 1/2 cup diced onion
1 cups diced red pepper
1 1/2 cups diced green pepper
1 cups diced peeled carrots
2 cups shoepeg corn kernels
2 cups butter beans or lima beans
2 cups okra, diced
1-quart can of diced tomatoes
1/4 cup minced garlic
1/4 cup Bourbon
1/4 cup Worcestershire Sauce
1 cup minced parcely
salt and pepper to taste
Combine lamb, pork and chicken in stockpot with bay leaf, chicken, and beef stock. Bring to a boil, skim, and let simmer, covered, for 2 hours. Remove the chicken, shred and return to pot. In ten minute intervals, add potatoes, onion, peppers, carrots, beans, and finally corn. Simmer for 2 hours, adding more water if stew becomes too thick. Add okra, tomatoes, garlic, bourbon and worchestshire. Simmer for 1-1/2 hours more, adjust seasoning, and stir in parsley. Will keep for several days in refrigerator.
1 pound lamb shoulder roast, cut into 1" cubes
1 pound pork loin, cut into 1" cubes
1 pound chicken thighs
2 quarts beef stock
2 quarts chicken stock
1 bay leaf water as needed
2 cups diced potatoes
1 1/2 cup diced onion
1 cups diced red pepper
1 1/2 cups diced green pepper
1 cups diced peeled carrots
2 cups shoepeg corn kernels
2 cups butter beans or lima beans
2 cups okra, diced
1-quart can of diced tomatoes
1/4 cup minced garlic
1/4 cup Bourbon
1/4 cup Worcestershire Sauce
1 cup minced parcely
salt and pepper to taste
Combine lamb, pork and chicken in stockpot with bay leaf, chicken, and beef stock. Bring to a boil, skim, and let simmer, covered, for 2 hours. Remove the chicken, shred and return to pot. In ten minute intervals, add potatoes, onion, peppers, carrots, beans, and finally corn. Simmer for 2 hours, adding more water if stew becomes too thick. Add okra, tomatoes, garlic, bourbon and worchestshire. Simmer for 1-1/2 hours more, adjust seasoning, and stir in parsley. Will keep for several days in refrigerator.
