Here is the Official Recipe for Brunswick Stew from the State of Georgia. BRUNSWICK STEW THIS IS AN ALL-DAY PROJECT BUT WORTH IT! Originally created in Brunswick, Georgia. Enjoyed all over the world. 1 3-lb chicken 1 lb. lean beef 1 lb. lean pork 3 med. onions chopped Place meat in large heavy pot, season with salt and pepper. Add onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool. Tear meat into shreds and return to stock. ADD: 4 cans (16 oz.) tomatoes 5 T Worcestershire sauce 1 ½ bottles (14 oz.) catsup 1 T Tabasco 2 bay leaves ½ bottle (12 oz.) chili sauce ½ t. dry mustard ½ stick butter Cook one hour, occasionally stirring to prevent sticking. Cook over medium to medium low heat. ADD: 3 T vinegar 2 cans (16 oz.) small limas or butter beans) 2 cans (16 oz.) cream style corn 1 can (15 oz.) small English peas (3 small diced Irish potatoes, and box of frozen sliced okra-optional) Cook slowly until thick. Stir frequently, (This is the official recipe of the Brunswick Georgia Visitors Bureau.) I use frozen baby limas, skip the English peas, and okra and always add extra potatoes!! We always added Tabasco sauce at the table and served it with a loaf of white bread. Cook it until it is between a soup and stew stage and potatoes and limas are real soft, ready to fall apart, potatoes start getting rounded edges. We usually cooked the meat separately in a pressure cooker and shredded it, you want your meat tender.
Posted on: Sat, 24 Jan 2015 22:59:45 +0000
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