Sizzle Lips
Extreme Member
Yesterday was brutal cold and windy....nothing better than a hot bowl of stew.
There are many different takes on Brunswick stew........this is my take with what ingredients I had on hand.
I followed a basic recipe and substituted a couple things.........It turned out great.
The basic recipe is as follows:
Ingredients
2 large onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 1/2 tablespoons jarred beef soup base
2 pounds skinned and boned chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 (12-oz.) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 pound chopped barbecued beef brisket (without sauce)
1 tablespoon fresh lemon juice
Hot sauce (optional)
Preparation
1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 7 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
I only used 1 lb of chicken breast but did cube up almost a whole smoked brisket point....this stew was loaded and it tasted awesome.
Did not have any Lima beans which is a staple in a Brunswick stew......like I said substitute for what I had.
And the final product.....a big bowl of Giddy Up!
There are many different takes on Brunswick stew........this is my take with what ingredients I had on hand.
I followed a basic recipe and substituted a couple things.........It turned out great.
The basic recipe is as follows:
Ingredients
2 large onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 1/2 tablespoons jarred beef soup base
2 pounds skinned and boned chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 (12-oz.) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 pound chopped barbecued beef brisket (without sauce)
1 tablespoon fresh lemon juice
Hot sauce (optional)
Preparation
1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 7 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
I only used 1 lb of chicken breast but did cube up almost a whole smoked brisket point....this stew was loaded and it tasted awesome.
Did not have any Lima beans which is a staple in a Brunswick stew......like I said substitute for what I had.
And the final product.....a big bowl of Giddy Up!
