Kentucky Burgoo
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Salt1 tbsp
Italian Seasoning1 small
Onion (chopped)2 cups
Salsa (medium)430 g
Tomato Sauce (can)1 cup
Brown Sugar (packed)280 g
Frozen Okra (package)46 fluid ounce
Tomato Juice (can)Directions:
1
Day one: In a large heavy stockpot, add meat and cover with water
2
Add 1 teaspoon salt, Italian seasoning, and enough water to completely cover meat
3
Simmer over medium heat for 1 hour
4
Preheat oven to 375 degrees F (190 degrees C)
5
Remove meat from stock; refrigerate stock for later use
6
Debone meat, discard bones, and place meat in a roasting pan
7
Roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork
8
Cover pan with aluminum foil and refrigerate
9
Day two: Remove stock from refrigerator; skim off and discard top layer of hardened white fat
10
Pour 4 cups of stock into a heavy stockpot; add potatoes, carrots, 1 can of crushed tomatoes, and 1 teaspoon salt
11
Cook vegetable mixture over medium-high heat for 20 minutes, stirring occasionally
12
Cool slightly and refrigerate
13
Preheat oven to 300 degrees F (150 degrees C)
14
Heat olive oil in a small skillet over medium heat
15
Add the onion
16
Cook and stir until onion is transparent, 5 to 8 minutes
17
Set aside
18
Remove meat from refrigerator and add remaining stock to pan
19
Cover the roasting pan with a lid or aluminum foil
20
Cook meat for 1 1/2 hours in the preheated oven
21
Remove the meat from the oven and pour in the salsa, onion, tomato sauce, brown sugar, barbecue sauce, and 1 can crushed tomatoes
22
Continue roasting for another 1 1/2 hours
23
Cool slightly and refrigerate overnight
24
Day three: In a large Dutch oven portable roaster or large stock pot, combine meat with the vegetable mixture from the day before, corn, green beans, lima beans, okra, and tomato juice
25
Cook for 3 hours at 300 degrees F (150 degrees C) if using a roaster, or if using a stock pot, simmer over medium-low heat, stirring occasionally