Don't be afraid to make this meal serving 15 - 18 because if freezes well.
Southern Soul Brunswick Stew
Yield: 15–18 servings
Ingredients:
½ lb. salted butter
3 cups (2 large) finely diced sweet onions
2 tbsp. minced garlic
2 tsp. cayenne pepper
1 tbsp. freshly ground black pepper
1 tbsp. sea salt
¼ cup high-quality Worcestershire sauce
½ cup North Carolina vinegar barbecue sauce (make ahead)
1 cup sweet mustard-based barbecue sauce
3 lbs. meat (preferably smoked) ... pork, chicken or your choice
2 quarts crushed fresh tomatoes or high-quality canned tomatoes
2 cups coarsely chopped fresh tomatoes
1 quart fresh shucked sweet yellow or white corn (frozen in a pinch)
1 quart fresh baby butter beans (frozen in a pinch)
2 quarts homemade chicken stock
10 - 15 shakes of Texas Pete Hot Sauce or your favorite hot sauce (optional, taste first)
Preparation:
In a good-size cast-iron Dutch oven or stockpot, melt butter over medium-high heat. Add diced onions, then garlic, and sweat until translucent, about 15 minutes. Stir in cayenne pepper, black pepper, salt, and Worcestershire. Simmer for 6–8 minutes, then add barbecue sauces and meat to the pot (you want to completely cover the meat with the sauces), and cook for another 10 minutes. Add tomatoes, corn, and beans, stir in chicken stock, and let it all simmer for a few hours over medium heat, adding more stock to thin if needed.
Serve it with some corn bread or biscuits!
Ingredients:
½ lb. salted butter
3 cups (2 large) finely diced sweet onions
2 tbsp. minced garlic
2 tsp. cayenne pepper
1 tbsp. freshly ground black pepper
1 tbsp. sea salt
¼ cup high-quality Worcestershire sauce
½ cup North Carolina vinegar barbecue sauce (make ahead)
1 cup sweet mustard-based barbecue sauce
3 lbs. meat (preferably smoked) ... pork, chicken or your choice
2 quarts crushed fresh tomatoes or high-quality canned tomatoes
2 cups coarsely chopped fresh tomatoes
1 quart fresh shucked sweet yellow or white corn (frozen in a pinch)
1 quart fresh baby butter beans (frozen in a pinch)
2 quarts homemade chicken stock
10 - 15 shakes of Texas Pete Hot Sauce or your favorite hot sauce (optional, taste first)
Preparation:
In a good-size cast-iron Dutch oven or stockpot, melt butter over medium-high heat. Add diced onions, then garlic, and sweat until translucent, about 15 minutes. Stir in cayenne pepper, black pepper, salt, and Worcestershire. Simmer for 6–8 minutes, then add barbecue sauces and meat to the pot (you want to completely cover the meat with the sauces), and cook for another 10 minutes. Add tomatoes, corn, and beans, stir in chicken stock, and let it all simmer for a few hours over medium heat, adding more stock to thin if needed.
Serve it with some corn bread or biscuits!
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