FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSoups with Meat: 'A' to 'Cider' >  Burgoo: Two Day Burgoo

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

TWO DAY BURGOO

Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller

Burgoo is a savory stew made from a variety of ingredients and traces its roots to the early Irish settlers in the mountains. Burgoo traditionally included whatever meats and vegetables were available, usually venison, squirrel, opossum, or game birds. Modern burgoo recipes use pork, chicken, beef, or mutton. There are as many different ways to make burgoo as there are people who make it. It's often cooked in large iron kettles outdoors over an open fire. Cooking can take as long as thirty hours, and the flavor improves with age.
Makes 1 gallon

INGREDIENTS

    FOR DAY ONE
    • 4 quarts water
    • 1 (5-pound) roasting chicken
    • 1 pound beef stew meat
    • 1 pound veal stew meat
    • 4 large beef bones
    • 1 chopped scallion
    • 2 green bell peppers, seeded and finely chopped
    • 1 medium turnip, diced

    FOR DAY TWO
    • 2 cups fresh butter beans, shelled
    • 10 medium tomatoes, peeled and chopped
    • 2 cups thinly sliced celery
    • 2 cups finely chopped green cabbage
    • 1 (10-ounce) can tomato puree
    • 6 ears fresh corn on the cob
    • 2 cups thinly sliced carrots
    • 2 cups chopped yellow or white onions
    • 2 cups thinly sliced fresh okra
    • 1 cup chopped fresh parsley, plus more far garnish
    • 1/2 lemon, seeded
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon sugar
    • 1 dried red pepper pod
    • 1/4 cup salt
    • 1½ teaspoons coarsely ground black pepper
    • 1/2 teaspoon cayenne pepper


DIRECTIONS

ON DAY ONE, in a roasting pan, combine the water, chicken, beef stew meat, veal stew meat, beef bones, scallion, bell pepper, and turnip. Bring to a boil, and then turn the heat down to simmer. Cover and simmer for 4 hours. Let cool, and then strain and reserve the broth. Remove the skin and bones from the chicken and finely chop the chicken and stew meat. Remove and discard the beef bones. Return the chopped meat to the cooled stock and refrigerate it overnight.

ON DAY TWO, lift off half of the tat from the top of the stock and return the stock and the meat to the stove over medium low heat. Add the butter beans, tomatoes, celery, cabbage, and tomato puree and cook for 1 hour, until thick.

PREHEAT the oven to 300°F.

IN A BOWL, scrape the corncobs to remove the kernels. Add the corn to the pot, along with the carrots, onions, okra, parsley, lemon, lemon juice, Worcestershire sauce, sugar, red pepper pod, salt, cayenne pepper, and black pepper. Stir to blend, and cook, uncovered, in the oven for 2 hours, or until the burgoo is the consistency of a thick stew. Serve hot

 

RELATED RECIPES

 Soups with Meat: 'A' to 'Cider'  |  All In One Fiesta Stew Pot  |  Autumn Pork & Apple Stew  |  Autumn Pork, Vegetable & Ale Stew  |  Awesome Autumn Stew  |  Bean Soup w/ Smoked Sausage  |  Beef Barley Soup  |  Beef Barley Soup, Hearty  |  Beef Rib and Barley Soup  |  Beef Barley and Lentil Soup  |  Beef Barley and Lima Soup  |  Beef Bouillon (1896)  |  Beef Bouillon (1902)  |  Beef Broth (without bones)  |  Beef Broth (Roasted Bones)  |  Beef Burgundy  |  Beef and Lentil Stew  |  Scandinavian Beef & Potato Stew  |  Beef and Red Wine Stew  |  Beef Stew with Pimento & Rum  |  Beef or Turkey Stew  |  BLT Soup  |  Black Eyed Pea Soup with Beef  |  Borsch, Irina Shved's  |  Bow Tie Sausage Soup  |  Brunswick Stew, Fast  |  Burgoo, Kentucky  |  Burgoo, Kentucky Burgoo 2  |  Burgoo: Two Day Burgoo  |  Burgout, Kentucky Burgout (1904)  |  Burgoo, Senator McConnell's  |  Calabrian Pork Stovetop Stew  |  Calf's Head Soup (1904)  |  Camp House Stew  |  Castilian Stew  |  Castillian Garlic Soup  |  Catalan Beef Stew  |  Cerdo Con Lima  |  Cheesy Potato Ham Chowder  |  Cheesy Spinach Lasagne Soup  |  Chilaquiles Rojos de Puerco  |  CHILI RECIPES >>>  |  Chipotle Pork Stew w/Dried Plums  |  Cholent  |  Cholent: Dafina, Moroccan Jewish  |  Cholent, Tunisian Jewish  |  Cider Beef Stew  |  Cider Braised Spicy Pork Stew 
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages