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Dead Heat Kentucky Burgoo
Adapted from The Kentucky Derby Museum Cookbook

Serves 10

1 fat hen — (4 lbs)
1 to 2 lbs stew meat (beef, veal, and/or lamb)
3 to 4 pints water
1 1/2 teaspoons coarsely ground pepper
1/2 teaspoon cayenne pepper
2 small cans tomato puree
12 potatoes
2 large onions
chopped
1 large head cabbage
finely chopped
6 to 8 medium tomatoes
peeled, chopped
6 to 8 ears of corn
ut off the cob
1 pound fresh carrots
sliced
1 to 2 Tablespoon salt
1 teaspoon pepper
1/2 to 1 cup Worcestershire sauce
2 cups fresh sliced okra
optional
2 cups fresh cut butterbeans
optional
2 green peppers, finely chopped
optional

Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken leaves the bones and the meat is very tender (about 40 minutes). Remove bones, shred meat and return to the liquid. Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots and corn. Season with salt, pepper and Worcestershire sauce. Cook slowly for 2-3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. If you would like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green peppers, finely chopped.


   



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