Salted meat cooks for a long time in liquid to soften it and draw out some of its salt. Vegetables then cook in the liquor produced by the meat and added liquid. The thickener goes in at the end to produce the dense finished dish. The same upright-spoon test returns as the preferred way to distinguish a successful burgoo from a thinner stew.
Chapter · 17:14-17:56
Cooking salted meat into burgoo
Long cooking turns salt meat into the basis of a stew, with vegetables added before the final thickener.