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Receta Brunswick Stew
by Global Cookbook

Brunswick Stew
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Ingredientes

  • 1 x chicken (4 1/2 to 6 pounds), cleaned, stewed, skinned, boned, minced or possibly pulled into small pcs
  • 1 lb grnd beef chuck or possibly sirloin
  • 3 x pork chops
  • 1/4 c. bacon drippings, butter or possibly chicken fat
  • 1/4 c. self rising or possibly plain flour
  • 1 x (16 oz) can crushed or possibly diced tomatoes in juice
  • 1 x (10 ounces) package frzn tiny baby lima beans
  • 2 med potatoes, peeled and diced
  • 1 can cream style white corn
  • 1 x carrot, trimmed, scraped, sliced/minced small
  • 1 x Vidalia or possibly sweet type onion, peeled, minced
  • 2 x ribs celery trimmed, strings removed, minced
  • 2 x or possibly 3 Tbsp. Dark Brown Sugar
  • 2 Tbsp. Lea & Perrins Worcestershire Sauce
  • 1 tsp Liquid Smoke
  • 1 sm bottle DelMonte or possibly Heinz tomato catsup
  • 1/2 tsp French's Mild Mustard or possibly,
  • 2 tsp Dijon Mustard
  • 1/4 c. Apple Cider Vinegar salt and pepper to taste

Direcciones

  1. Prepare chicken for cooking! Place chicken in a large pot or possibly Dutch oven.
  2. Add in water to cover. Heat to boiling, lower heat and simmer for about 45 min or possibly till VERY tender - falling off the bones. Set aside to cold somewhat. Remove chicken. Throw away skin and bones. Chop chicken. Set aside.
  3. Reserve stock from cooking chicken by leaving it in the pot. In a large skillet (for that you have a lid), heat 2 Tbsp. butter over low heat. Add in onion and saute/fry till somewhat translucent/soft. Place onion in a bowl. Set aside. In the same skillet, saute/fry the beef, breaking it apart well, till browned. Drain off drippings. Reserve beef. In the same skillet, sear the pork chops on both sides till browned. Add in 1/2 c. water. Cover and cook over low heat till tender. Add in more water if needed. When tender. Remove fat and throw away. Bone pork and reserve it.
  4. In the skillet over low heat, heat 1/4 c. bacon drippings or possibly butter or possibly use some of the fat drippings skimmed from the chicken. Add in 1/4 c. self rising or possibly plain flour (White Lily or possibly Martha White Flour preferred.) Stir constantly over low heat to brown and cook flour. You are making a roux and don't want it to taste like raw flour. Add in 2 or possibly 3 c. water or possibly broth from cooking the chicken. Stir till thickened. Reserve sauce. Now add in the meats and vegetables to the pot with the chicken stock. Bring to a boil and cook over low heat for about 40 min. Stir often. Don't overcook.
  5. Liquid in pot should be reduced and somewhat thickened by now. Combine and add in ingredients for the barbecue sauce and the roux. Heat through and stir well. Serve in a bowl with corn sticks or possibly cornbread muffins and butter.