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Dead Heat Kentucky Burgoo

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Fat hen - (at least 4 lbs)

  2. 1 lb 454g / 16oz Lean stew meat - (to 2 lbs)

  3. 3 Water - (to 4 pints)

  4. 1 1/2 teaspoons 7 1/2ml Coarsely-ground black pepper

  5. 1/2 teaspoon 2 1/2ml Ground red (cayenne) pepper

  6. 2 Tomato puree - (6 oz ea)

  7. 12 Potatoes - cut in chunks

  8. 4 Onions - chopped (large)

  9. 1 Cabbage head - finely chopped (large)

  10. 6 Tomatoes - (to 8) - peeled, chopped (medium)

  11. 6 Corn - (to 8) - kernels cut off cob

  12. 1 lb 454g / 16oz Carrots - sliced

  13. 1 tablespoon 15ml Salt - (to 2 tbspns)

  14. 1 teaspoon 5ml Finely-ground black pepper

  15. 1/2 cup 118ml Worcestershire sauce - (to 1 cup)

Instructions Jump to Ingredients ↑

  1. In a big soup pot, cook chicken and stew meat in water with coarsely ground black and ground red peppers until chicken falls off the bone and meat is tender, about 40 minutes. Remove bones and skin; shred meat and return to liquid.

  2. Add tomato puree, potatoes, onions, cabbage, tomatoes, corn and carrots. Season with salt, finely ground pepper and Worcestershire. Cook slowly for 2 to 3 hours, until consistency of a thick stew, stirring from bottom to keep from scorching. Add water, if necessary, to keep from sticking.

  3. This recipe yields 12 to 16 servings.

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