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Purely American Kentucky Bluegrass Derby Day Burgoo Stew
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A delicious regional stew that celebrates America’s greatest horse race. The Kentucky Derby was organized in the early 1870’s by Colonel M. Lewis Clark to revitalize Kentucky’s horse breeding tradition. The first Derby was held on May 17, 1875 at a new track that Lewis built which would eventually become known as Churchill Downs. For the first thirty years, the Derby was a popular regional event but a financial failure. In 1902, Matt Winn, a local tailor, formed a syndicate to purchase the track and save the race that he loved. Winn was an especially great promoter and over the next ten years built the foundation for the Kentucky Derby that has become an American institution. The Derby has also served to showcase Kentucky’s great thoroughbred raising tradition. Over 80% of all Derby winners have been born and bred on horse farms such as Calumet, Three Chimneys, and Claiborne — all located within fifty miles of Lexington, Kentucky.
$6.50
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Additions:
2 qt. water
b to 9 lb. beef bone
b to 9 lb. lamb or pork shank
seasoning packet (enclosed)
4 T. butter
1 3-4 lb. stewing hen, cut up with all visible fat removed
1 lb. stew beef, cut into 1/2” pieces
1/3 cup apple cider vinegar
2 T. brown sugar
2 T. fine Kentucky bourbon
contents of bourbon sauce bottle (included)
2 c. onions, chopped
2 c. celery, including some leaves, chopped
2 c. carrots, sliced
1/2 medium green pepper, diced
2 tsp. fresh garlic, minced
1 16 oz. can whole peeled tomatoes, crushed
1 1/2 c. okra, fresh or frozen
1 c. cabbage, chopped
1 c. corn, fresh or frozen
Cooking Directions:
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The night before, place your bets on the long shot. Then carefully sort through and thoroughly wash the beans. Soak for four hours or overnight in water to cover by 2”.
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The next day, drain and rinse the beans. In a large pot (8 qt. capacity) combine the beans, 2 qt. water, the beef bone, the lamb or pork shank, and the bay leaf and hot pepper from the enclosed seasoning packet. Cover, and bring beans to a boil. Reduce heat to medium low and begin cooking.
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As the beans come to a boil, place the butter in a large skillet on medium heat. Sprinkle 1 T. of the spice mixture over the chicken pieces and rub it into the skin. Place the chicken pieces, skin side down, into the heated skillet in a single layer. Cook for ten minutes, turning once. Add the cooked chicken pieces to the beans.
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Into the same skillet, add the stew beef, sprinkling 1 T. of the spice blend over the meat. Sauté the beef for 7 minutes. Use a slotted spoon to remove the meat and add to the beans along with the apple cider vinegar, brown sugar, bourbon, and contents of sauce bottle.
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Pour off all but 3 T. of the fat from the skillet and, over medium heat, sauté the onions, celery, carrots, green pepper, and garlic for 7 to 9 minutes. Add the tomatoes (including the liquid), and the remaining spices. Cook for 5 minutes and add entire contents of skillet to the stew. Add remaining ingredients. Cover and return stew to a boil. Turn stew down to medium low and cook for l 1/2 to 2 hours.
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Remove all meats onto a plate to cool slightly. Remove all bones and finely dice all meats, returning them to the stew. Remove stew from heat and refrigerate overnight.
The next day, sip a mint julep as you watch the world’s best thoroughbreds “run for the roses”. Afterwards, invite your friends to a grand social event under a large tent out on your lawn. Serve them this splendid regional dish in traditional tin cups accompanied by sweet potatoes, jumbo corn muffins, cooked greens and fine Kentucky bourbon. Servers 10-12.
Ingredients:
Small lima beans spices, salt, black & white pepper, bay leaf, chili pepper.
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