Southern Soul Brunswick Stew Recipes

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BRUNSWICK STEW



Brunswick Stew image

Provided by Food Network

Time 2h40m

Yield 20 plus servings

Number Of Ingredients 17

1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 (number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

SOUTHERN SOUL BRUNSWICK STEW



SOUTHERN SOUL BRUNSWICK STEW image

Categories     Soup/Stew     Chicken     Pork     Poultry     Brunch     Stew     Dinner     Lunch     Sausage

Yield 15-18 people

Number Of Ingredients 16

1/2 lb. salted butter (2 sticks)
3 cups (2 large) finely diced sweet onion
2 Tbsp minced garlic
2 tsp. cayenne pepper
1 Tbsp. fresh ground black pepper
1 Tbsp. sea salt
1/4 cup high quality Worcestershire sauce
1/2 cup North Carolina vinegar barbecue sauce
1 cup sweet mustard based barbecue sauce (S.C.)
3 lbs. meat, preferably smoked
2 Quarts high quality canned tomatoes
2 cups coarsely chopped fresh tomatoes
1 quart sweet corn
1 quart baby butter beans
2 quarts chicken stock
Texas Pete hot sauce

Steps:

  • In a good cast iron stew pot or dutch oven, melt butter over med-high heat. Add diced onions, then garlic, and sweat till translucent, about 15 min. Stir in cayenne, black pepper, salt and Worcestershire sauce. simmer 6-8 min, then add BBQ sauces and meat to pot. Completely coat meat with sauce. cook for 10 min. Add tomatoes, corn and butter beans and chicken stock. Let simmer covered for 2 hours. Add more stock if liquid needed for correct consistency. Serve with Texas Pete and Cornbread. Pairs well with Beaujolais or lighter bodied red wine.

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