* Exported from MasterCook *
Brunswick Stew
Recipe By : The Southern Living Cookbook, 1987
Serving Size : 22 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 lb Pork roast
4 1/2 lb Hen
48 oz Can whole tomatoes --
- undrained and chopped
8 oz Tomato sauce
3 lg Onions -- diced
2 sm Green peppers -- diced
3/4 c Vinegar
1/4 c Sugar
1/4 c All-purpose flour
1 c Water
1 ts Salt
1/2 ts Pepper
1/2 ts Ground turmeric
2 tb Hot sauce
16 oz Frozen shoepeg corn
Place roast, fat side up, on rack of a roasting pan. Insert meat
thermometer, being careful not to touch bone or fat. Bake at 325°F
for about 30 to 35 minutes per pound or until thermometer registers
160°F. Cool. Trim and discard fat; cut pork into 2" pieces.
Place hen in a Dutch oven, and cover with water. Bring to a boil;
cover, reduce heat, and simmer 2 hours or until tender. Remove hen
from broth and cool. Reserve broth for other uses. Bone hen, and cut
meat into 2" pieces.
Coarsely grind pork and chicken in food processor or with meat
grinder. Combine ground meat, tomatoes, tomato sauce, onion, green
pepper, vinegar, and sugar in a large Dutch oven. Combine flour and
water, stirring until smooth; stir into meat mixture. Stir in salt,
pepper, turmeric, and hot sauce. Cook over medium heat 30 minutes,
stirring occasionally. Add water, if needed, to reach desired
consistency. Stir in corn, and cook an additional 10 minutes.
Yield: 22 Cups
Formatted by: Gail Shermeyer <
[email protected]>
Notes:
Brunswick Stew freezes well. To serve, thaw and cook until thoroughly
heated.
There are almost as many variations of Brunswick Stew as there are of
barbecue sauce. This pork and chicken version seems to be most
typical. While a bowl of steaming Brunswick Stew is good alone, it's
often served as an accompaniment to Southern barbecue.
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