Jack's Brunswick Stew
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Chicken (fresh)2.5 tsps
Ground Black Pepper1 tsp
Ground Cayenne Pepper3 cup
Ketchup2 tbsps
Worcestershire Sauce2.5 tsps
SaltDirections:
1
At this point, the stew should be soupy not watery
2
Watch how to make this recipe
3
Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover
4
Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally
5
Remove the meat to a bowl and reserve the stock
6
Meanwhile, in a separate large stockpot, do the same to the beef
7
Remove the beef and discard the broth
8
Place the potatoes in a medium saucepan, cover with water and simmer until tender
9
Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground
10
Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use
11
Add the ground meats to the stock
12
Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew
13
Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce
14
Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed
15
Stir in the salt
16
If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock
17
Cook for 30 minutes, stirring constantly
18
Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching