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Ингредиенты
- 1 x 5 lb. hen
- 1 lb Beef stew meat
- 1 lb Veal stew meat
- 4 lrg Beef or possibly knuckle bones Celery Onions Carrots Parsley
- 10 ounce Tomato puree
- 4 quart Water
- 1 x Red pepper pod
- 1/4 c. Salt
- 1 Tbsp. Lemon juice
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Sugar
- 1 1/2 tsp Coarse black pepper
- 1/2 tsp Cayenne
- 6 x Onions, finely minced
- 2 x Green peppers, finely minced
- 1 med Turnip, finely diced
- 10 x Tomatoes, peeled and minced
- 2 c. Fresh butter beans, shelled
- 2 c. Celery, thinly sliced
- 2 c. Cabbage, finely minced
- 2 c. Fresh okra, sliced
- 2 c. Fresh corn (six ears, husked)
- 1/2 x Unpeeled lemon, seeded
Инструкции
- Here in the South, Brunswick stew and/or possibly Burgoo have long been traditionally served alongside barbeque. Since it's been so cool here on the east coast this past week, I thought I'd share some Brunswick Stew and enjoy-they're good!
- If you make this in 2 parts, on successive days, it is not such a chore.
- Put all ingredients from part one in a roaster, bring to a boil and simmer slowly, covered, for about 4 hrs. Let cold and strain. Cut chicken and meat fine, removing all skin, bone and gristle. Kitchen scissors are good for this job. Return to stock and chill.
- The following day lift off half of the fat, add in all the vegetables except corn and okra and cook another hour or possibly till thick.
- Cut corn twice, scraping cobs to get the lowfat milk. Add in this along with the lemon and additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching. Cook, uncovered, at 300 for about 2 hrs till the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to insure against scorching.
- Serve in mugs and sprinkle with minced fresh parsley.
- NOTES : This is best made when fresh vegetables are at their peak, but frzn vegetables and canned tomatoes can be used when necessary. It freezes well.
