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Burgoo

 

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Burgoo
 

 

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Recipe

Burgoo

This is one of those quintessential Kentucky Derby foods that- unless you're doing research on or have attended the Derby- you would not likely hear about. I like to think about this as Kentucky’s answer to Cholent. It cooks low and slow in the cooker, giving the dish a robust and hearty flavor.

Times

  • Prep Time : 15 min
  • Cook Time : Slow Cooked min
  • Ready Time : 15 min

Servings

8

Ingredients

  • 1 pound beef stew meat
  • 1 pound boneless skinless chicken thighs
  • 2 onions chopped
  • 3 stalks celery, chopped
  • 3 carrots, sliced
  • 2 medium potatoes in large chunks
  • 1 chopped green bell peppers
  • 1 Cup Frozen Corn
  • 1 Cup Frozen Lima Beans
  • 2 Cloves Garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 Bay Leaf
  • 1 Can (approx 15 oz) Whole Peeled Tomatoes
  • 2 ½ cups Chicken or Beef Stock
  • Salt & Pepper to taste
  • Chopped Parsley

Directions

  1. Place beef and chicken in slow cooker and layer with carrots, onions, celery, potato, green pepper, garlic, bay leaf, corn, lima beans and stock. Roughly chop or tear tomatoes and add, with juices, to the cooker. Season liberally with salt and freshly ground black pepper.
  2. Before shabbat, turn slow cooker on and cook on low overnight.
  3. To serve, garnish with fresh chopped parsley.

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About Leora Kulak

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Leora Kulak received a Grande Diplome from the French Culinary Institute where she was classically trained as a chef. She has worked in some of the finest kitchens in New York City, including Oceana and Jean-Georges’ Spice Market. Leora currently works for Food & Wine Magazine where she helps bring the best to wine and food lovers everywhere. When not jet-setting or cooking, Leora is the best mother in the world to her two daughters…who can be picky eaters.

 

comments

 

One Response to Burgoo

  1. Tasty-wounding overnight recipe for this dish. I once read that the original recipes used squirrel meat.

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