Kentucky · Soup
Kentucky Burgoo
- Advanced
- 5 h
- roughly 3 of 4 for cost
Leads with a warm current of chile, savory depth stacked from the pantry’s bass notes, with a clean, bright snap.
Ingredients
- 500g mutton or lamb shoulder, cubed
- 500g chicken thighs
- 500g pork shoulder, cubed
- 3L water
- 2 onions, diced
- 800g crushed tomatoes
- 500g potatoes, diced
- 300g lima beans
- 300g corn kernels
- 200g cabbage, chopped
- 2 tbsp Worcestershire
- 1 tbsp cider vinegar
- Cayenne, salt, and pepper
The skills inside
The words inside
Mutton & HoggetLamb: Spring, Hogget & Mutton
Allergen screen
Found: fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Simmer all three meats in the water 2 hours until falling apart. Lift out, shred, discarding bones, and keep the broth. 120 min
- Return the broth to the pot with the onions, tomatoes, and potatoes and simmer 45 min. 45 min
- Add the limas, corn, and cabbage and cook 30 min. 30 min
- Return the shredded meat, add Worcestershire and vinegar, and simmer 90 min, stirring often, until thick and melded. 90 min
- Season hard with cayenne, salt, and pepper. It should be almost a stew, not a soup.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Keeping the cooking liquid 60 recipes
- It was actually kept: the liquid went into a container rather than down the drain, and the volume saved is enough to be worth using.
- It is clean: strained of solids and grit, and not clouded with the debris of whatever broke up in it.
- It tastes of what it cooked and tastes concentrated rather than washed out, and it is not so salty or so bitter that the only honest use is the bin.
- It was cooled quickly and stored cold, not left standing warm on the stove to be dealt with later.
- Used, it does the job the dish gives it (carrying flavour into a sauce, loosening the dish, or setting when chilled) rather than merely adding water back.
Where it goes wrong The pot was left to cool slowly on the stove and only strained the next day, so it soured overnight: what should have been the best ingredient in the dish goes in the bin, and the recipe gets water instead.
At the Table
- The Pour
- Cabernet or Rioja Reserva
- Also Right
- Malbec
- From the Taps
- Porter
- Zero-Proof
- Pomegranate spritz
Lamb’s sweet grass-fat wants structure: tannin from Cabernet, smoke-echo from Rioja’s oak, or Syrah’s pepper for the spiced routes.
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