BURGOO

I'm trying to get Eric to drive to Indiana with me on October 24, 2010 so that we can stop by St. Joseph's Parish in Evansville, Indiana. The St. Joe Men's Club will be cooking and serving their famous Burgoo. My parents always took both my sister and I to the festival each fall and late in life Daddy would go purchase containers of Burgoo "to go" and freeze it. I have not had Burgoo for probably 50 years or more. Southern Indiana is considered the Burgoo capital of the world. Following is an Indiana Burgoo recipe. There is also a Kentucky version that I'll eventually find.


Burgoo Indiana-Style

Serves/Makes: 10 gallons | Difficulty Level: 3 | Ready In: > 5 hrs

Ingredients:
3 pounds Cheap Beef Roast
2 pounds Pork roast
4 cups Dry northern beans
1 bunch celery
6 medium Turnips
8 medium Potatoes
8 medium Onions
1/2 pound Fresh green beans
3 pounds Carrots
1 small Head green cabbage
3 cans Corn
3 cans Hominy
3 quarts Tomatoes;canned or peeled fresh tomatoes
1 large Can Chicken broth
1/2 Lemon; chopped (rind and all)
3 tablespoons Mixed pickling spices -- tied up in cheesecloth bag
8 ounces ketchup
Salt and Pepper to taste

Directions:
Precook meats, and dry beans. Grind meats and vegetables in a food chopper or food processor (do not puree). Combine all ingredients in a very large pot. If using more than 1 pot, blend burgoo back and forth between pots as it cooks.

Cook 5 hours over low heat, stirring often and on a regular basis to prevent sticking on bottom. Season with salt and pepper to taste.