Original Brunswick Stew Food

BRUNSWICK STEW

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

BRUNSWICK STEW

Steps:

• Rinse the fryer under cold running water.
• Place fryer in large stock pot and cover with water about 6 inches over chicken.
• Bring to a boil, reduce heat to medium and let chicken cook for one hour.
• Remove cooked chicken from pot, set aside to cool.
• Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
• Add the beans and corn to a large stock pot.
• Wash, peel and cut up the potatoes, add to the beans and corn.
• Add enough water to cover the vegetables by about 2 inches.
• Cook over medium heat, stirring often, until vegetables are tender. About one hour.
• While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
• Shred chicken into small pieces.
• When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
• Add tomato sauce.
• Add apple cider vinegar
• Add brown sugar.
• Add black pepper
• Add salt.
• Add butter.
• Add Texas Pete Hot Sauce.
• Add tomato paste.
• Add Worcestershire Sauce.
• Stir well.
• Add chicken to the stew.
• Add pork barbecue to stew.
• Add Ketchup. Stir well.
• Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
• Stock or liquid from vegetables may be added if needed to obtain desired consistency.
• Serve warm and Enjoy!

TRADITIONAL BRUNSWICK STEW

Steps:

• Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
• Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
• Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.

BRUNSWICK STEW

Steps:

• Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.

BRUNSWICK STEW

Steps:

• Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

BRUNSWICK STEW

Steps:

• Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.
• Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

VIRGINIA'S BEST BRUNSWICK STEW

Steps:

• Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
• Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
• Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
• Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
• Add the chicken stock/water to the crock pot.
• Cover and cook on low for 4-6 hours, until the chicken is tender.
• Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
• Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
• Enjoy!

WORLD FAMOUS BRUNSWICK STEW RECIPE - (4.5/5)

Steps:

• First the sauce: In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add: 1¾ cups Catsup ¼ cup Guldens Mustard ¼ cup white vinegar Blend until smooth, then add: 1 tablespoon chopped garlic 1 teaspoon coarse ground black pepper 1 teaspoon crushed red pepper (more if you like a bit of heat) ½ oz. Liquid Smoke 1 oz. Worcestershire Sauce 1 oz. Crystal Hot Sauce or ½ oz. Tabasco (more if you like a little more bite) ½ tablespoon fresh lemon juice Blend until smooth, then add: ¼ cup dark brown sugar Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes. Makes approx. 3½ cups of sauce (set aside - to be added later). Then The Stew: In a 10 qt. pot, over low heat melt ¼ lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots. 1 tablespoon chopped garlic 2 cups diced onions 1 ½ to 2 cups slice or dice carrots 5 cups Medium diced potatoes 2 32 oz. cans of chicken broth Bring to a rolling boil, stirring until potatoes are near done, then add: 1 whole baked or roasted chicken (white and dark pulled from the bone.) 2 16 oz. Jack Daniels BBQ pulled pork 4 bay leafs 1 14½ oz. can early peas 2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot) The prepared sauce 1 16 oz. can of baby lima beans ¼ cup Liquid Smoke 2 14½ oz. can corn Slow simmer for 2 hours Yields about 2 ½ gallons