Of all the men famed for skill in the art of burgoo making, the greatest, perhaps, was Gus Jaubert, who once, in 1895, provided thirty thousand gallons of the delection for more than two hundred thousand members of the Grand Army of the Republic at Louisville. Jaubert was known as "the Burgoo King", and when he died in 1920 his title and one of his huge kettles were inherited by J.T. Looney. It was for Mr. Looney that Colonel E. R. Bradley named the chestnut colt, Burgoo King, which won the 1932 Kentucky Derby.
When you start to make your first batch of Kentucky Burgoo there are a couple of things to be grateful for. First you don't have to go out and shoot your wild turkey, rabbits, squirrels and coon to make this. Originally that would have been the meats used in burgoo. Second you don't have to make this all in one day, or cook it outside over glowing oak and hickory wood for 24-36 hours. We have come a long way baby. But most important you can make it a month ahead of the party and freeze it.
Please don't stand there and measure all the vegetable, if it looks about right put it in. It's a stew, plain and simple.
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
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.