Inicio » Recetas » Big Heat's Brunswick Stew

Receta Big Heat's Brunswick Stew

Name: Big Heat's Brunswick Stew
Ingredients: 2 med Chicken carcasses; 3 x Bay leaves; 2 Tbsp. Black peppercorns; 6 quart Water; 1 x Smoked pork jowl, about 1 lb.; 1 x Roasting Hen, 4 1/2 lb.; 2 lb Smoked pork shoulder, pulled; 2 can (28 ounce) whole tomatoes, minced; 1 can (16 ounce) tomato sauce; 2 lb Minced okra; 2 pkt (16 ounce) baby lima beans; 2 pkt (16 ounce) yellow corn; 6 x Ribs celery, minced; 2 lrg Yellow onions, minced; 1 lrg Green bell pepper, minced; 2 x Jalapenos, minced; 3/4 c. White vinegar; 1/2 c. All purpose flour; 1/2 c. Nuoc mam; 1/4 c. Sugar; 1/4 c. Worcestershire sauce; 4 Tbsp. Garlic pwdr; 4 Tbsp. Black pepper; 3 Tbsp. Paprika; 3 Tbsp. Tabasco sauce

de Global Cookbook

Add a photo

click to rate

0 votos | 1713 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

2 med Chicken carcasses
3 x Bay leaves
2 Tbsp. Black peppercorns
6 quart Water
1 x Smoked pork jowl, about 1 lb.
1 x Roasting Hen, 4 1/2 lb.
2 lb Smoked pork shoulder, pulled
2 can (28 ounce) whole tomatoes, minced
1 can (16 ounce) tomato sauce
2 lb Minced okra
2 pkt (16 ounce) baby lima beans
2 pkt (16 ounce) yellow corn
6 x Ribs celery, minced
2 lrg Yellow onions, minced
1 lrg Green bell pepper, minced
2 x Jalapenos, minced
3/4 c. White vinegar
1/2 c. All purpose flour
1/2 c. Nuoc mam
1/4 c. Sugar
1/4 c. Worcestershire sauce
4 Tbsp. Garlic pwdr
4 Tbsp. Black pepper
3 Tbsp. Paprika
3 Tbsp. Tabasco sauce

Direcciones

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 qts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hrs.
Remove from heat, strain, and let cold.
Place roasting hen in a dutch oven. Add in water, cover, and bake for 2 hrs at 325 degrees. Remove, let cold, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.
Smoke pork shoulder for 8-12 hrs, or possibly till internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hrs. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.
Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hrs, stirring occassionally. Remove from heat and serve immediately.
Serving Ideas : Barbeque, slaw, hush puppies
NOTES : Damn good!