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Nepas OTBS #242
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Lots of variations on how to make brusnwick stew. I have whats supposed to be the original recipe from Brusnwick , GA. It was on the city web site for while but got taken down.
This makes allot so i will vac seal some so my wife can take to daughter in ATL next week.
Will post recipe at end of pics.
Make the sauce first. Just follow recipe. Use what you have as far as hot sauce, veggies and meats. Okra would be good in it also.
PP and Chicken. You can use rotisserie chicken if you like (saves a step)
Here is the original (supposed to be) and the clone. They are pretty close.
First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French’s Yellow Mustard
¼ cup white vinegar
Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside – to be added later).
Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes – (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours
GEORGIA BRUNSWICK STEW
Yields 1 gallon (I think it makes more but that’s what the recipe says)
FOR THE SAUCE:
In a 2 1/2 quart sauce pan, over low heat, melt:
1/4 cup of butter
ADD AND BLEND UNTIL SMOOTH:
3 1/2 cups Catsup
1/4 cups French’s Yellow Mustard
1/2 cup white vinegar
THEN ADD AND BLEND UNTIL SMOOTHER:
1 tablespoon chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice
TO THIS MIXTURE ADD:
1/2 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce. Set aside, or simmer on low if you wanna really make it good. It really intensifies the flavor if you have oldies playing on the radio, Elvis is preferred.
THEN THE STEW:
In a 2 gallon pot, melt:
1/4 lb of butter (don’t complain, this is the healthy version)
ADD TO THE POT:
3 cups small diced potatoes
1 cup small diced onion
2 cans (14 1/2 oz. each) chicken broth
1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)
8 to 10 oz. smoked pork (and here I used part of a honey-baked ham, only ’cause it was in the freezer waiting for me)
Bring to a rolling boil, stirring until potatoes are near done.
WHEN THAT MIXTURE IS PERFECT AND YOU’RE TIRED OF ELVIS, CHANGE THE STATION AND ADD:
1 (8 1/2 oz.) can early peas
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
The prepared sauce (from above recipe)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 (14 to 15 oz.) can creamed corn
Slow simmer for 2 hours. (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes. When it’s done, it’s done. You just can’t tamper with perfection)…
This makes allot so i will vac seal some so my wife can take to daughter in ATL next week.
Will post recipe at end of pics.
Make the sauce first. Just follow recipe. Use what you have as far as hot sauce, veggies and meats. Okra would be good in it also.
PP and Chicken. You can use rotisserie chicken if you like (saves a step)
Here is the original (supposed to be) and the clone. They are pretty close.
First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French’s Yellow Mustard
¼ cup white vinegar
Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside – to be added later).
Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes – (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours
GEORGIA BRUNSWICK STEW
Yields 1 gallon (I think it makes more but that’s what the recipe says)
FOR THE SAUCE:
In a 2 1/2 quart sauce pan, over low heat, melt:
1/4 cup of butter
ADD AND BLEND UNTIL SMOOTH:
3 1/2 cups Catsup
1/4 cups French’s Yellow Mustard
1/2 cup white vinegar
THEN ADD AND BLEND UNTIL SMOOTHER:
1 tablespoon chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. Worcestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice
TO THIS MIXTURE ADD:
1/2 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce. Set aside, or simmer on low if you wanna really make it good. It really intensifies the flavor if you have oldies playing on the radio, Elvis is preferred.
THEN THE STEW:
In a 2 gallon pot, melt:
1/4 lb of butter (don’t complain, this is the healthy version)
ADD TO THE POT:
3 cups small diced potatoes
1 cup small diced onion
2 cans (14 1/2 oz. each) chicken broth
1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)
8 to 10 oz. smoked pork (and here I used part of a honey-baked ham, only ’cause it was in the freezer waiting for me)
Bring to a rolling boil, stirring until potatoes are near done.
WHEN THAT MIXTURE IS PERFECT AND YOU’RE TIRED OF ELVIS, CHANGE THE STATION AND ADD:
1 (8 1/2 oz.) can early peas
2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)
The prepared sauce (from above recipe)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 (14 to 15 oz.) can creamed corn
Slow simmer for 2 hours. (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes. When it’s done, it’s done. You just can’t tamper with perfection)…
