MENU
 
 
 
 

  • Big Heat's Brunswick Stew

    0 votes
    Big Heat's Brunswick Stew
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 med Chicken carcasses
    • 3 x Bay leaves
    • 2 Tbsp. Black peppercorns
    • 6 quart Water
    • 1 x Smoked pork jowl, about 1 lb.
    • 1 x Roasting Hen, 4 1/2 lb.
    • 2 lb Smoked pork shoulder, pulled
    • 2 can (28 ounce) whole tomatoes, minced
    • 1 can (16 ounce) tomato sauce
    • 2 lb Minced okra
    • 2 pkt (16 ounce) baby lima beans
    • 2 pkt (16 ounce) yellow corn
    • 6 x Ribs celery, minced
    • 2 lrg Yellow onions, minced
    • 1 lrg Green bell pepper, minced
    • 2 x Jalapenos, minced
    • 3/4 c. White vinegar
    • 1/2 c. All purpose flour
    • 1/2 c. Nuoc mam
    • 1/4 c. Sugar
    • 1/4 c. Worcestershire sauce
    • 4 Tbsp. Garlic pwdr
    • 4 Tbsp. Black pepper
    • 3 Tbsp. Paprika
    • 3 Tbsp. Tabasco sauce

    Directions

    1. Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 qts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hrs.
    2. Remove from heat, strain, and let cold.
    3. Place roasting hen in a dutch oven. Add in water, cover, and bake for 2 hrs at 325 degrees. Remove, let cold, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.
    4. Smoke pork shoulder for 8-12 hrs, or possibly till internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hrs. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.
    5. Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hrs, stirring occassionally. Remove from heat and serve immediately.
    6. Serving Ideas : Barbeque, slaw, hush puppies
    7. NOTES : Damn good!

    Similar Recipes

    Leave a review or comment