Brunswick Stew

This is a recipe that I have been working on for awhile. A friend introduced me to Brunswick Stew about a year ago in North Carolina. It has become a must have dish each time I travel to the south.

I decided that I needed to bring this great dish home. It takes time to prepare but well worth the effort. I make it with left overs from my parties and I make enough to freeze for later.

You will need one pound of smoked pork and one pound of smoked brisket. A note on the brisket, include pieces with the fat!

I hope you enjoy this dish as much as I do.

Use a large stock pot. Melt a 1/2 pound of butter over medium heat, do not let it burn.

• add 2 small onions diced, saute till almost soft
• add 1/2 tsp of crushed garlic
• 28 - 30 oz of chicken broth
• 5 medium potatoes, pealed and diced
• 1 pound smoked pork
• 1 pound smoked brisket
• 28 oz canned diced tomatoes with liquid

Cook on medium till potatoes are soft. Stir as needed so it does not burn.

• add 1 cup peas (Frozen will do)
• add 1 can creamed corn (16oz approx)
• add 1 can corn (16oz approx) Frozen will do
• 3 cups BBQ sauce (see the tomato based BBQ sauce recipe on this site)
• 1 tbls of Paprika
• 2 tbls of hot sauce
• 1 tbls of salt and 1 of pepper

Simmer for 3 hours

Brunswick stew is thick it has enough liquid to sup up with your corn bread but not enough to need a spoon. It is eaten with a fork! (in my opinion)