Kentucky Derby Food

That was some race this year. We were at a party where we served this dish.

Kentucky Burgoo Recipe

Just the thing for Kentucky Derby parties. This is complicated, and it takes four or more hours to make this, but it’s worth it. This makes over a gallon of burgoo, so invite a lot of your friends.

8 tablespoons olive oil
4 or 5 pounds boneless beef round or chuck, trimmed of excess fat
1 (3 to 4-pound) chicken, cut into pieces
2 onions, quartered
2 bay leaves
Seasoning mixture:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

8 tablespoons flour
2 slices country ham and 6 slices bacon, diced
2 teaspoons curry powder
2 tablespoons freshly ground black pepper
Salt to taste
2 cups chopped onions
4 whole cloves garlic, peeled and crushed
3 quarts chicken and beef broth
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
1 cup fresh or frozen baby lima beans
2 cups sliced okra, fresh or frozen
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 cups Bourbon
2 cups frozen shoe peg corn kernels
1/2 cup finely chopped fresh parsley leaves

In a large heavy pot heat the oil over medium-high heat. Brown the beef and chicken in the oil. Remove from oil (reserve the oil) and place in a large kettle. Add quartered onions, bay leaves and the seasoning mixture. Simmer about 15 minutes per pound until very tender, about two hours, skimming to remove any scum that forms on the surface. When the beef and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat. Strain the broth from both meats.

While chicken and beef cook make a roux from the reserved oil (measure and make sure there are 8 tablespoons) and the flour. Cook very slowly, stirring constantly until it is a dark brown. The darker the roux the tastier the stew. A good dark roux takes almost an hour, but it adds a great flavor. Stir in the strained broth and cook until thickened.

In a large kettle cook ham and bacon until fat is rendered. Remove ham and bacon. Set aside. To the fat in the pan, add the chopped onions, okra, carrots and bell peppers, and cook stirring, until soft, 4 minutes. Add the chopped garlic, and cook, stirring, for 30 seconds. Add the tomatoes, potatoes, lima beans, Bourbon, curry powder, brown sugar, black pepper, salt and thickened broth (actually it’s a tasty, brown gravy). Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, about an hour. Add the corn and cooked beef and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the ham, bacon and parsley and stir. Adjust the seasoning.

Remove from the heat and serve hot with hot biscuits.