Booyah
User Reviews
4.4
Booyah
Description
This Booyah recipe calls for separately browning both beef short ribs and bone-in chicken thighs before simmering them with chicken broth, onions, celery, bay leaves, and tomatoes. After initial slow simmering, the chicken is removed and shredded while the stew continues to cook until the beef becomes tender enough to shred. The addition of shredded green cabbage, rutabaga, potatoes, carrots, and peas at different stages builds a stew rich in texture and color, with the vegetables absorbing the broth’s flavors.
The broth is flavored by simmering meat bones and vegetables together, producing a deep, savory stock that carries through the finished stew. The lemon juice added near the end brightens the stew’s flavors. The final result delivers tender, shredded meat pieces intertwined with softened vegetables and a hearty, fulfilling broth.
The dish fits well as a warming main course, suitable for family meals or gatherings. Due to its inclusion of several root vegetables and fresh cabbage, Booyah is wholesome and filling. Its slow-cooked nature melds flavors deeply and offers a comforting texture.
Adjustments include trimming meat for better shredding and removing chicken skin to reduce fat. Cooking times are directed to ensure tenderness and proper shredding. The recipe is adapted slightly from Cook's Country Eats Local.
Ingredients
- 2.5 lbs. bone-in English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
- 2.5 lbs. chicken thigh trimmed, bone-in
- salt
- black pepper
- 1 T. vegetable oil
- 2 onion chopped fine, yellow
- 2 celery ribs minced
- 8 c. chicken broth low sodium
- 2 bay leaf
- 4 c. green cabbage shredded
- 1 28- oz. diced tomatoes canned
- 8 oz. rutabaga peeled and cut into ½” pieces
- 1 lb. russet potato peeled and cut into ½” pieces
- 3 carrot peeled and sliced ¼” thick, large
- 1 c. peas frozen
- 1 T. lemon juice freshly squeezed
Instructions
- Pat beef and chicken dry with paper towels and season with salt and black pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
- Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
- Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
- Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard.
- Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
- Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.
- Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.
Notes
- Trim fat and separate meat from bones before browning short ribs for easier shredding later.
- Remove skin from chicken after browning to reduce excess fat in the stew.
- Add lemon juice near the end of cooking to enhance the stew’s flavor brightness.
- Simmer covered on low heat to fully tenderize meat and meld flavors over the recommended times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 556kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 49g | 98% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 20g | 118% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 485mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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