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RECIPE FOR DEAD HEAT KENTUCKY BURGOO
Title:Dead Heat Kentucky Burgoo
Category:Stews
Dead Heat Kentucky Burgoo

Source: The Kentucky Derby Museum Cookbook

1 fat hen (4 pounds)
1 to 2 pounds stew meat (beef, veal and/or lamb)
3 to 4 pints water
1 1/2 teaspoons coarsely ground pepper
1/2 teaspoon cayenne pepper
2 small cans tomato puree
12 potatoes
2 large onions, chopped
1 large head cabbage, finely chopped
6 to 8 medium tomatoes, peeled, chopped OR 3 (1 pound) cans tomatoes
6 to 8 ears of corn, cut off the cob OR 3 (1 pound) cans cut corn
1 pound fresh carrots, sliced
1 to 2 tablespoons salt
1 teaspoon pepper
1/2 to 1 cup Worcestershire sauce
2 cups fresh sliced okra (optional)
2 cups fresh cut butterbeans (optional)
2 green peppers, finely chopped (optional)

Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken will leave the bones and the meat is very tender (about 40 minutes). Remove bones, shred meat and return to the liquid. Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots and corn. Season with salt, pepper and Worcestershire sauce.

Cook slowly for 2 to 3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. If you like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green peppers, finely chopped.

Serves 10.



 

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