Evening Edge
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DEL.ICIO.USVan's Brunswick Stew
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Cuisine: American
IN THE KITCHEN WITH . . . / VAN TUCKER, STONE MOUNTAIN:
MAIN DISH: Van's Brunswick Stew
Nominated by Tiffany Tucker:
"My father is an excellent cook, especially at his 'Shrine to Swine' --- a barbecue area he and a friend designed and built in our back yard. It is very common to hear that 30 people are coming over for dinner in an hour, and somehow he always seems to pull it off. Even though he will do this practically every Sunday, it always seems to be a spur of the moment thing. He will be sitting around on Sunday morning and say, 'OK, let's go to the store.' Then he will start calling friends, neighbors, co-workers and customers to come on over for something to eat. In no time, there will be 10, 15, sometimes 30 people enjoying themselves at his 'shrine, ' but nobody is having more fun than my dad."
Hands on time: 40 minutes Total time: 3 hours Serves: 16
Ingredients:
-
3 pounds chicken breasts
3 pounds pork roast or Boston butt
2 pounds beef chuck
1/2 cup (1 stick) butter
1 cup chopped celery
2 cups chopped onions
1 (14-ounce) can low-sodium chicken broth
2 cups tomato juice
1/2 cup dark brown sugar
2 (14-ounce) cans diced tomatoes and liquid
2 (15-ounce) cans corn
1/3 cup Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons hot sauce
2 tablespoons McCormick Santa Fe spice blend or other Southwest spice blend
1 (15-ounce) can creamed-style corn
1 cup barbecue sauce (optional)
Salt and pepper
Season chicken, pork and beef with salt and pepper.
Instructions:
In a large pot, combine the meat (you might need to cut the pork or beef to fit into the pot) and add 3 quarts of water to cover the meat. Bring to a boil, reduce heat and simmer for 1 hour. Remove from heat and let meat cool before removing bones and skin. Reserve the broth. Chop about 2/3 of each meat in a food processor. Coarsely hand chop the remaining 1/3 of the meat. Set aside.
In a skillet, melt butter. Saute celery and onions until softened. Add chopped meat and 3 cups of reserved broth and simmer for 15 minutes, stirring occasionally. Add chicken broth, tomato juice, brown sugar, diced tomatoes and their juice, corn, Worcestershire sauce, liquid smoke, hot sauce and spice blend. Simmer, stirring often to prevent sticking, for 1 hour. Add creamed corn and stir to combine. If stew is too thick, add more reserved broth or canned broth. Add barbecue sauce if desired. Season with salt and pepper.
In a skillet, melt butter. Saute celery and onions until softened. Add chopped meat and 3 cups of reserved broth and simmer for 15 minutes, stirring occasionally. Add chicken broth, tomato juice, brown sugar, diced tomatoes and their juice, corn, Worcestershire sauce, liquid smoke, hot sauce and spice blend. Simmer, stirring often to prevent sticking, for 1 hour. Add creamed corn and stir to combine. If stew is too thick, add more reserved broth or canned broth. Add barbecue sauce if desired. Season with salt and pepper.
Notes:
You'll need a big stockpot to make this stew. The stew can be started early in the day, or even the day before, so the meat has time to cool before being chopped.
EDITOR'S NOTE: Last week, the above recipe for Brunswick stew inadvertently ran with the feature on our spotlighted cook, Todd Travis. And so, in addition to repeating Van Tucker's recipe, we bring you Travis' recipe as well. Travis of Cumming notes that these mushrooms make a delicious appetizer for a special meal.
EDITOR'S NOTE: Last week, the above recipe for Brunswick stew inadvertently ran with the feature on our spotlighted cook, Todd Travis. And so, in addition to repeating Van Tucker's recipe, we bring you Travis' recipe as well. Travis of Cumming notes that these mushrooms make a delicious appetizer for a special meal.
Nutrition:
Per serving: 505 calories (percent of calories from fat, 43), 45 grams protein, 27 grams carbohydrates, 3 grams fiber, 24 grams fat, 140 milligrams cholesterol, 689 milligrams sodium.
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