Kentucky Burgoo


Kentucky Burgoo
10 servings

3 tablespoons vegetable oil
2 pounds beef shank trimmed of excess fat
2 pounds lamb shoulder, trimmed of excess fat
1 (3-4-pound) chicken or hen cut into 1/8's
Emeril's Essence
Salt, Pepper, and garlic powder (House Seasoning)
2 medium onions, quartered plus 2 cups chopped onion
4 whole cloves of garlic, peeled and crushed, plus 2 tablespoons minced garlic
1 medium fresh hot red pepper, quartered
3 bay leaves
3 quarts of water

6 slices of bacon, diced
2 cups medium diced carrots
1 cup medium diced green bell peppers
2 cups canned peeled, seeded and chopped tomatoes
1 pound Idaho potatoes, peeled and diced
2 cups fresh lima beans
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 cups fresh corn kernels
1/2 cup finely chopped fresh parsley leaves

Cheesy Garlic Grits Casserole,recipe later

Emeril doesn't, I do, season all the meat with salt, pepper, garlic, powder (House Seasoning)and Essence, cover and refrigerate overnight.

In a large heavy pot heat the oil over medium-high heat. Season the meat with Essence, salt and pepper. This is only if you didn't do the overnight thing. Add in batches to the pot, searing on all sides. Add the quartered onion, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil. Reduce heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling off the bones, about 2 hours.

Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat. This is a good place to stop if you want to finish tomorrow. Return chopped meat to broth and refrigerate, or

Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring until soft, 4 minutes. Add the chopped garlic, and cook, stirring for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir.

When cool you can refrigerate or freeze. If planning on using in the next few days just refrigerate and let those flavors mingle.

Remove from the heat and serve with Cheesy Garlic Grits casserole and hot biscuits or corn bread or both.