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Post by BBQ Butcher on Nov 4, 2007 7:23:11 GMT -5
Brunswick Stew from "Georgia On My Mind" magazine
Ingredients: 1-3 lb Chicken ½ tsp Dry Mustard 1 lb Lean Beef ½ Stick of Butter 1 lb Lean Pork 3 TBS Vinegar 3 Medium Onions 2 can Small Butter Beans 4 can Tomatoes 2 can Creamstyle Corn 5 TBS Wochestershire Sauce 1 can Small English Peas 1 ½ Bottles Catsup 3 Small diced Irish Potatoes (Optional) 1 tsp Tabsaco Sauce 1 Box Frozen Sliced Okra (Optional) 2 Bay leaves ½ Bottle Chili Sauce
Preparation Directions: Place Meat in large heavy pot. Season with salt and pepper. Add Onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool.
Tear meat into shreds and return to stock.
Cooking Directions: Add next 8 ingredients and cook 1 hour, stirring occasionally to prevent sticking.
Add all remaining ingredients and cook over low heat until thick.
Special Instructions: Instead of boiling the meats, I like to smoke them in the ceramic then, proceed with the remainder of the recipe.
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