My entire family of aunts, grandmothers and cousins has been swapping Brunswick stew recipes for as long as I can remember. Growing up, Brunswick Stew was often served at family gatherings, especially the ones in the early fall. This is a great, hearty and satisfying recipe; perfect for when the leaves start changing colors or on a snowy day. This particular recipes makes enough for about six to eight persons, depending on what else is served with the stew.
Stew Ingredients:
1 pounds of diced pork 1 pounds of diced beef for stewing 2 lbs of chicken. You may use either white or dark meat or simply a blend of the two works well. We choose to use chicken that also contains the skin plus bones in tact. The skin plus bones deliver a nice additional flavour to the course. On the other hand, in case health may be a worry, boneless, skinless chicken breasts deliver the results very well.
2 cups of crushed tomatoes. If you are using canned tomatoes, you'll want to use unsalted canned tomatoes, or otherwise subtract the additional salt from this list of ingredients.
1 cup of corn kernels, either fresh off the cob or drained 1 quart of shelled butter beans (lima beans will work in a pinch) 1 lb of fresh or thawed okra 1 yellow onion, peeled and diced into small pieces 1 teaspoon salt 1 teaspoon black pepper Water to cover the ingredients in a pot
Half dozen medium-sized white or yellow potatoes, skinned and chopped into even sections
Place the beef, pork and chicken in a giant pot and then enough water to cover the top of the ingredients. Bring the stew to a boil and then next reduce the burner heat and let the stew simmer for about 1.5 hours or until the meat is soft.
If the chicken had its skin and bones still attached, you'll now have to the chicken out of the stock container and allow it cool prior to handling. Once the chicken no longer is steaming hot, cut-off the skin and remove the bones. After that, place the chicken meat back in the stock pot.
Place the rest of the ingredients in the stock pot and incorporate more water just as before right until the water slightly covers the ingredients. Bring the stew mix back again to a boil and then give it time to simmer so that the potatoes are tender when pierced using a fork or blade. Now, the pork, chicken and beef should really be so soft that it could be consumed with a spoon. Put salt and pepper to taste directly into the stew and after that serve it heated.
Stew Ingredients:
1 pounds of diced pork 1 pounds of diced beef for stewing 2 lbs of chicken. You may use either white or dark meat or simply a blend of the two works well. We choose to use chicken that also contains the skin plus bones in tact. The skin plus bones deliver a nice additional flavour to the course. On the other hand, in case health may be a worry, boneless, skinless chicken breasts deliver the results very well.
2 cups of crushed tomatoes. If you are using canned tomatoes, you'll want to use unsalted canned tomatoes, or otherwise subtract the additional salt from this list of ingredients.
1 cup of corn kernels, either fresh off the cob or drained 1 quart of shelled butter beans (lima beans will work in a pinch) 1 lb of fresh or thawed okra 1 yellow onion, peeled and diced into small pieces 1 teaspoon salt 1 teaspoon black pepper Water to cover the ingredients in a pot
Half dozen medium-sized white or yellow potatoes, skinned and chopped into even sections
Place the beef, pork and chicken in a giant pot and then enough water to cover the top of the ingredients. Bring the stew to a boil and then next reduce the burner heat and let the stew simmer for about 1.5 hours or until the meat is soft.
If the chicken had its skin and bones still attached, you'll now have to the chicken out of the stock container and allow it cool prior to handling. Once the chicken no longer is steaming hot, cut-off the skin and remove the bones. After that, place the chicken meat back in the stock pot.
Place the rest of the ingredients in the stock pot and incorporate more water just as before right until the water slightly covers the ingredients. Bring the stew mix back again to a boil and then give it time to simmer so that the potatoes are tender when pierced using a fork or blade. Now, the pork, chicken and beef should really be so soft that it could be consumed with a spoon. Put salt and pepper to taste directly into the stew and after that serve it heated.
About the Author:
Want to find out more about brunswick stew recipe, then visit www.soul-food-recipes.net on how southern and soul food cooking with lots of soul food recipes for your needs.
No comments:
Post a Comment