Kentucky Burgoo

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 lbs	908g / 32oz	Boneless beef shank - trimmed of fat
2 lbs	908g / 32oz	Boneless lamb shoulder - trimmed of fat
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Onions - quartered (medium)
4		Garlic cloves - peeled
1		Fresh hot red pepper - quartered (medium)
		Water - to cover
1		Chicken or hen - (3 to 4 lbs) - cut into 8 pieces
2 cups	125g / 4.4oz	Chopped onions
2 cups	220g / 7.8oz	Medium-diced carrots
1 cup	146g / 5.1oz	Medium-diced green bell peppers
1 lb	454g / 16oz	Idaho potatoes - peeled, medium diced
2 cups	125g / 4.4oz	Chopped peeled, seeded tomatoes
1/2 lb	227g / 8oz	Fresh green beans - strings removed,
		And cut into 2" pieces
2 cups	125g / 4.4oz	Fresh corn kernels
2 tablespoons	30ml	Light brown sugar
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
8		Fresh cornbread muffins - hot
8		Fresh biscuits - hot

Recipe Instructions

In a large, heavy pot, over medium heat, add the oil. Season the beef and lamb with salt and pepper. When the oil is hot, sear the meat, in batches, for a couple of minutes on all sides. Add the quartered onions, garlic cloves, and pepper. Cover with water (about 3 to 4 quarts). Bring to boil, reduce the heat to medium-low and simmer until tender, about 3 hours.

Season the chicken with salt and pepper. During the last 1 1/2 hours of cooking add the chicken. Remove the meat, chicken and vegetables from the pan, set aside and cool. Discard the vegetables.

Add the remaining vegetables and brown sugar to the pot of hot liquid. Continue to cook for 1 hour. After the meat has cooled, cube the beef and lamb into 1-inch pieces. Remove the skin and bones from the chicken and discard. Dice the chicken into 1-inch pieces. Add the cubed meat and chicken to the vegetables, continue to cook for 30 minutes. Reseason if necessary.

Ladle the stew into serving bowls. Serve with hot cornbread or biscuits. Garnish with parsley.

This recipe yields about 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D28) - from the TV FOOD - NETWORK

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