RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4714
| View Recipe |
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| Recipe Name: |
Brunswick Stew - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
12.00
Hours |
Original Num Servings: |
24 |
| Cooking Time: |
12.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 12
Quart
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Buy a big "butt" and use half of it in the stew and use the rest for BBQ sandwiches. We like to use a hand blender to blend some of the stew to be smooth and leave the rest chunky for a nice texture.
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Ingredients:
5 fl ozs vinegar, cider
3.5 fl ozs worcestershire sauce
Optional Ingredients:
2 fl ozs hot sauce Frank's Red Hot Add to shopping list |
Directions:
Smoke or grill chicken and pork as desired. Saute ground beef and pour off fat.
Combine all ingredients in large stockpot (about 16 quarts). Cook over low heat for 6 hours. Turn off heat and let sit at least overnight. It really needs 12 to 15 hours for the flavors to combine properly.
Simmer to reheat. Serve with Tabasco. |
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| Nutrition per Serving: |
| Calories: |
463 |
Total Carbs: |
30.2 |
Net Carbs: |
26.7 |
| Cholesterol: |
109.0 |
Fat: |
52.4 |
Protein: |
33.80 |
| Fiber: |
3.51 |
Sodium: |
913.83 |
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