Side Pannel
Bama Brunswick Stew - Sl 1/87
Bama Brunswick Stew - Sl 1/87
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 1 2.5 - 3 lb broiler-fryer
- 1 2 - 2.5 lb boneless pork
- -loin roast
- 2 lb Chuck roast
- 2 1/2 qt ;water
- 3 lg Potatoes; peeled & finely
- -chopped
- 3 lg Onions; finely chopped
- 28 oz Can tomatoes; undrained
- -and chopped
- 17 oz Can cream-style corn
- 14 oz Bottle catsup
- 1 sm Hot pepper
- 1/4 c Red wine
- 2 tb To 3 tb Lemon juice
- 2 tb Dry sherry
- 1 1/2 ts Paprika
- 1 ts Brown sugar
- 1 ts Pepper
- 1/2 ts Ground red pepper
- 1/2 ts Dried red pepper flakes
Directions
Combine chicken, roasts, and water in a large Dutch oven, cover, and
bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender.
Remove meat from broth, reserving broth. Cool meat completely. Remove meat
from bones. Grind meat in food processor or grinder.
Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes
or until tender. Add meat and remaining ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for
a thinner consistency, if desired. Makes 1-1/2 gallons.
bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender.
Remove meat from broth, reserving broth. Cool meat completely. Remove meat
from bones. Grind meat in food processor or grinder.
Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes
or until tender. Add meat and remaining ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for
a thinner consistency, if desired. Makes 1-1/2 gallons.
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