Ernies Kentucky Burgoo Done In A Slow Cooker Food

CROCK POT KENTUCKY STEW (BURGOO)

Steps:

• 1. Using 3 Tbsp. oil, brown cubed beef and cubed pork until browned. Place in the bottom of a crock pot.
• 2. Place cubed chicken on top of beef and pork.
• 3. Add onions, carrots, celery, garlic, tomatoes, Worcestershire sauce, seasonings, chicken broth and cubed sweet potato to the crock pot. Stir to combine. Cover and cook on HIGH for 5 hours.
• 4. After 5 hours, add peas or lima beans and corn. Mix cornstarch with cold water until dissolved; pour into the crock pot. Stir. (I like to heat the corn and peas up in the microwave before add them to the stew.)
• 5. Cover and cook on HIGH for another hour.
• 6. Serve with Hot Sauce on the side.

SLOW COOKER KENTUCKY BURGOO

Steps:

• Place the beef and pork in a crock pot. Sprinkle with the onion salt, black pepper, and cayenne. Mix well. On top of the meats, layer the carrots, onion, chicken, potatoes, bell pepper, and tomatoes. Do not stir. Pour the chicken broth over the mixture. Cover the crock pot and cook on low heat for 4-6 hours or until the beef and pork are tender. Remove the chicken thighs from the crock pot and set on a cutting board. Add the corn and lima beans to the crock pot. Stir the entire mixture. Turn the heat to high and cook for 30 minutes. Meanwhile, cut the chicken meat from the bones. Cut the meat into bite-sized pieces and return to the crock pot. Stir well then serve hot.

BURGOO FOR THE SLOW COOKER

Steps:

• 1. Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions,cabbage, carrots,okra, celery, garlic,tomatoes, spices and broth and bourbon to a slow cooker. Stir to combine, layer the potatoes on top , then cover and cook on low for 5-6 hours.
• 2. After the 5-6 hours have passed, add the lima beans and corn, stir and cook for another 30 minutes to an hour.
• 3. Combine the cornstarch and water, then add to the stew, stir and cook 10 minutes more with the lid off. Serve with the condiments. Note: you can adjust the thickness of this recipe by adding more or less chicken broth or water.

KENTUCKY BURGOO

Steps:

• In a large heavy pot heat the oil over medium-high heat. Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil. Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from 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.
• 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.
• Remove from the heat and serve hot with Cheesy Garlic Grits Casserole and hot biscuits.
• Combine all ingredients thoroughly.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
• Preheat the oven to 350 degrees F.
• Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.
• In a medium saucepan, bring the water and salt to a boil. Stirring, add the grits and return to a boil. Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes. Add the cream and cook until well incorporated, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Pour into the prepared casserole and bake for 40 minutes.
• Remove from the oven and serve hot.

BURGOO

Steps:

• Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
• Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
• Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
• Soups and Stews The World Over.