Burgoo à la The Farmer & The Foodie

Cook time: 30-40 minutes
Serves: 6-8 as a main course

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INGREDIENTS:

• 2 mutton or lamb shanks
• 3 chicken thighs, bone-in, skin-on
• 3 oxtail portions, roughly 2 inches thick each
• 2 tbs beef tallow or other high heat cooking fat/oil
• 1 tbs cumin seed
• 1 tbs fennel seed
• 1 tbs coriander seed
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup additional diced veg such as kale stems or celery
• 3 cloves garlic, minced
• ¼ tsp red pepper flakes
• 1 tbs tomato paste
• 2 tbs Worcestershire sauce
• 1 cup red wine
• 1 28oz can crushed tomatoes
• 4 cups beef stock
• 2 cups chopped summer squash/zucchini
• 1 cup chopped sugar snap peas
• ¼ cup minced mixed tender herbs for garnish such as dill, cilantro and parsley
• kosher salt
• black pepper

PREPARATION:

Preheat the oven to 300°, removing any racks necessary to ensure there is space for a large
dutch oven. Place a dry sauté pan over medium heat and add the cumin, fennel, and coriander
seeds. Toast, tossing frequently, until fragrant and just beginning to brown, 3-4 minutes. Keep a
close eye as the spices can go from toasted to burnt quickly. Remove from the heat and transfer
to a mortar so you can grind the spices using a pestle. If you do not have a mortar and pestle
you can place the spices on a cutting board and use the back of a heavy pan or pot to crush
them up. Set ground spices aside.

Pat each cut of meat dry with paper towels and season liberally on both sides with salt and
black pepper. Sprinkle all over with the spice mixture as well. Place a dutch oven (with a lid) or
similar heavy bottomed pot over medium heat and add the tallow (or alternative cooking fat).
Working in 2-3 batches so that meat isn’t crowded in the pot, sear the mutton, chicken, and
oxtail for 2-3 minutes on each side until well browned. Remove to a plate and set aside.

Turn off the heat and allow the pot to cool for two minutes. Return the heat to medium-low and
add the onion, carrot, and kale stems and saute until tender and translucent, 6-8 minutes. Add
the garlic and red pepper flakes and saute for another minute before adding the tomato paste.
Stir the paste into the vegetables and allow it to caramelize slightly on the bottom of the pot,
cooking for an additional 3 minutes. Pour in the wine and worcestershire and bring the heat to
medium high. Cook for 3-5 minutes, until reduced a bit and the alcohol has cooked off. Add the
tomatoes and beef stock to the pot and stir to combine. Return all of the meat to the pot and
bring the burgoo to a low boil. Place the lid on the pot, transfer to the oven, and cook for 3-4
hours until the meat is very tender and falling off the bone.

Remove the pot from the oven and transfer the mutton, chicken, and oxtail to a cutting board.
Pull the meat apart and shred, discarding the bones. Return the shredded meat to the pot along
with the squash and sugar snap peas. Bring the burgoo to a simmer and cook until the squash
and peas are tender, 10-15 minutes. Taste and add additional salt and pepper if desired. Divide
into bowls, garnish with fresh herbs, and serve.

From Season 5, Episode 3