Recipe for cooking dead heat kentucky burgoo

Soups for Salads :: Stews

Dead Heat Kentucky Burgoo

Source: The Kentucky Derby Museum Cookbook

1 fat hen (4 lb.)
1 to 2 lb. stew meat (beef, veal and/or lamb)
3 to 4 pints water
1 1/2 tsp. coarsely ground pepper
1/2 tsp. cayenne pepper
2 sm. cans tomato puree
12 potatoes
2 lrg. onions, chopped
1 lrg. head cabbage, chopped finely
6 to 8 med. tomatoes, peeled, chopped OR 3 (1 lb.) cans tomatoes
6 to 8 ears of corn, cut off the cob OR 3 (1 lb.) cans cut corn
1 lb. fresh carrots, sliced
1 to 2 Tbsp. salt
1 tsp. pepper
1/2 to 1 C. Worcestershire sauce
2 C. fresh sliced okra (optional)
2 C. fresh cut butterbeans (optional)
2 green bell peppers, chopped finely (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 min.). 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 hr., 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 C. fresh cut butterbeans, 2 C. fresh sliced okra and/or 2 green bell peppers, chopped finely.

Servings 10.