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Post by Krystle on Mar 24, 2007 16:00:00 GMT -5
This is recipe that Klark loves! I haven't made it yet. Just don't have the time and I don't have a big crock pot yet.
Brunswick Stew
INGREDIENTS:
• 1 tablespoon olive oil • 1 cup chopped onions • 2 stalks celery, chopped • 1 1/2 pounds ground pork • 1 1/2 pounds ground beef • 1 (3 pound) whole cooked chicken, deboned and shredded (cook it for at least a day or two ahead of time so it shreds) • 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped • 1 cup ketchup • 1/2 cup hickory flavored barbeque sauce • salt and pepper to taste • hot sauce to taste (optional) • 1 green bell pepper • 3 (14.75 ounce) cans cream style corn
DIRECTIONS:
1. Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
2. Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
3. Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
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Post by wild2ndchild on Mar 29, 2007 1:55:32 GMT -5
Krystle, It doesn't have to be done in a crock-pot, but can be cooked on the stove in a BIG stewpot. It takes about 2-3 days to get it really good and done the way Grandma Byrd did it, but it is sure worth it! Especially if you put some cornbread with it.
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Post by Krystle on Mar 31, 2007 15:22:45 GMT -5
Yeah i don't have one of those pots either! lOl ;D I have a really good recipe for rolls that would go great with this too!
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Post by wild2ndchild on Mar 31, 2007 16:05:04 GMT -5
I'll give yhou the recipe that Grandma Byrd gave me. It's a little different than the one you have now. Let's see if I can remember all of it now..LOL She always made it in HUGE quantities, but I have reduced the recipe to make smaller amounts. Remember that it takes about 2-3 days to cook this the way she did it. Oh yeah, it goes like this: 1 1/2 lb Pork Roast 1 1/2 lb Beef Roast 1 1/2 lb Chicken 1 t Salt pinch of Basil pinch of Rosemary pinch of Thyme 1 cup Onion, chopped 1/2 Garlic clove, chopped 2 large cans Tomato Juice 1 cup Carrots, sliced 1 cup Peas 1 cup Green Beans 1 cup Corn 1 cup Okra 1 cup Lima Beans or Butter Beans 4 medium Potatoes, peeled and diced The meats should have bone included. Frozen vegetables work in this recipe as well as fresh vegetables. Do not use canned vegetables. Put all three meats into a large pot and cover with water. Add seasonings and bring to a boil. Reduce heat and simmer until meat falls from the bone. ( This will take most of the day, and may go into the 2nd day. It may cook quicker because of the smaller amounts, so you will need to watch it.) From this point on, DO NOT ADD EXTRA WATER as it cooks, but add the tomato juice for additional liquid. Once the meat falls from the bones, remove the pot from heat and allow it to cool enough that you can work with it. Scoop all of the meat, bones, and skin out of the liquid. Separate the meat into small pieces with your fingers and return it to the pot. Throw away the bones and skin. Bring the pot back to a boil and add the carrots. Reduce the heat to Simmer, and allow them to cook until tender. Once the carrots are tender, add all other vegetables, except the potatoes, and allow them to cook until tender. The meat should be in small strings by now and indistinquishable from one type to the next. Continue to add Tomato Juice as needed for liquid. Add diced Potatoes and cook until potatoes are falling apart. The stew should be getting thick as the potatoes cook. Most of the liquid should be gone when this stew is finished. (You may add instant mashed potatoes to thicken it if there is too much liquid left.You may also add additional seasonings in as the stew cooks.You may change the vegetables if you don't like the ones in the recipe {I have included Broccali and Cauliflower to it before}) Serve with either fresh-made bread or white cornbread.
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Post by Krystle on Apr 1, 2007 21:52:54 GMT -5
Thanks MOM!
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