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| Bama Brunswick Stew - Sl 1/87 Recipe |
Category: Stews / Meats
Rating:
N/A
Servings: 1
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Ingredients
1 2.5 - 3 lb broiler-fryer
1 2 - 2.5 lb boneless pork loin roast
2 lb chuck roast
2 1/2 quart ; water
3 large potatoes; peeled & finely chopped
3 large onions; finely chopped
28 oz can tomatoes; undrained and chopped
17 oz can cream-style corn
14 oz bottle catsup
1 small hot pepper
1/4 cup red wine
2 tablespoon to 3 tb lemon juice
2 tablespoon dry sherry
1 1/2 teaspoon paprika
1 teaspoon brown sugar
1 teaspoon pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried red pepper flakes
Cooking 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.
Recipe by J.A. Christian in January, 1987 "Southern Living". Typed for y'all by Jeff Pruett.
meats,stews,southern
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