Kentucky Burgoo, as defined by Irma S. Rombauer and Marion Rombauer Becker in
The Joy of Cooking, 1975.Quote:
The accent is on the first syllable. This thick, long simmered potpourri, a catch-as-catch-can mixture of meats, fowl and garden gleanings - with squirrel thrown in, in some authentic local versions - (Can't get away from them squirrels, can we?
)
has an assortment of Old World forebears as numerous and far-flung as the Gypsies. In Spain it is known as Olla Podrida; in Ireland it surfaces as Mulligan Stew. But in Kentucky it came into it's own as the local solution to feeding the multitudes; it used to be made, in amounts to serve several hundreds, in a huge hog-butchering kettle over an outdoor fire, providing an occasion for great socializing, a "stirring" overnight vigil.Unquote.
The kids from
Joy toss stewing beef and pork shoulder into a kettle with water or stock, simmering that for maybe 90 minutes. They then add a disjointed chicken, cooking for an hour until the meat falls from the bones. The bones are removed, the meat returned to the pot, and they start throwing in veggies. Tomatoes, lima beans, hot red pepper, green peppers, onions, carrots, celery, 'taters, okra. This cooks for 45 more minutes, then fresh corn is added to cook for another 15 minutes.
But they also talk about lamb, veal, or whatever else is available being tossed in. (Sorry, Jane, this is not going to be a fave at your house.)
All of which, I'm sure, can be beat by Jason's family. But this gives us a starting point.
