kentucky burgoo

Ingredients

• Servings: 8
• 5 pounds bone-in mutton shoulder or leg, cut into 1 pound pieces
• 2 teaspoons salt
• 1 tablespoon italian seasoning
• 3 pounds baking potatoes, peeled and cubed
• 1 pound carrots, peeled and sliced
• 2 (15 ounce) cans crushed tomatoes
• 2 teaspoons extra-virgin olive oil or canola oil
• 1 small onion, chopped
• 2 cups medium salsa
• 1 (15 ounce) can tomato sauce
• 1/2 cup packed brown sugar
• 1/4 cup hickory smoke flavored barbeque sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) can green beans, drained
• 1 (16 ounce) package frozen lima beans, thawed
• 1 (10 ounce) package frozen okra
• 1 (46 fluid ounce) can tomato juice

Recipe

Preparation Time: 10 mins Cook Time: 9 hrs 10 mins

Ready Time: 10 hrs 20 mins


• day one: in a large heavy stockpot, add meat and cover with water. add 1 teaspoon salt, italian seasoning, and enough water to completely cover meat. simmer over medium heat for 1 hour.
• preheat oven to 375 degrees f (190 degrees c). remove meat from stock; refrigerate stock for later use. debone meat, discard bones, and place meat in a roasting pan. roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork. cover pan with aluminum foil and refrigerate.
• day two: remove stock from refrigerator; skim off and discard top layer of hardened white fat. pour 4 cups of stock into a heavy stockpot; add potatoes, carrots, 1 can of crushed tomatoes, and 1 teaspoon salt. cook vegetable mixture over medium-high heat for 20 minutes, stirring occasionally. cool slightly and refrigerate.
• preheat oven to 300 degrees f (150 degrees c). heat olive oil in a small skillet over medium heat. add the onion. cook and stir until onion is transparent, 5 to 8 minutes. set aside. remove meat from refrigerator and add remaining stock to pan. cover the roasting pan with a lid or aluminum foil.
• cook meat for 1 1/2 hours in the preheated oven. remove the meat from the oven and pour in the salsa, onion, tomato sauce, brown sugar, barbecue sauce, and 1 can crushed tomatoes. continue roasting for another 1 1/2 hours. cool slightly and refrigerate overnight.
• day three: in a large dutch oven portable roaster or large stock pot, combine meat with the vegetable mixture from the day before, corn, green beans, lima beans, okra, and tomato juice. cook for 3 hours at 300 degrees f (150 degrees c) if using a roaster, or if using a stock pot, simmer over medium-low heat, stirring occasionally.