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)

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