Jonathan’s Kentucky Burgoo
This modern burgoo recipe comes from Lexington chef Jonathan Lundy and is very much in the spirit of the original dish, while taking into account modern tastes.
1 tablespoon olive oil • 2 cups diced onion • 1 cup diced celery • 1 cup peeled, diced carrots • 1/2 cup diced green peppers • 2 cups sliced shiitake mushrooms • 1/2 teaspoon minced garlic • 1/4 cup teaspoon dried sage • 1/2 teaspoon dried thyme • 12-ounce bottle of Kentucky ale or dark ale • 1/2 gallon brown beef stock • 2 cups braised bison brisket, diced • 2 cups roasted pork loin, diced • 2 cups roasted beef tenderloin, diced • 1/2 cup fresh roasted corn, cut off the cob • 1/2 cup frozen soybeans or lima beans • 1/4 cup chopped canned tomatoes • Salt and fresh ground pepper to taste
In a large soup pot, preheat the oil on high heat and sauté the onions, celery, carrots, and peppers for 3-4 minutes. Add the mushrooms, garlic and dried herbs. Sauté for 3-4 minutes more. Add Kentucky ale. Reduce heat to a simmer. Cook for about 5 minutes to allow alcohol to cook off. Add remainder of ingredients and simmer for about 20 minutes before serving.
Can be made 2–3 days ahead of time and reheated.
Recipe from “Burgoo, Barbecue, and Bourbon.”