Wednesday, June 14, 2006

Not Technically a crock pot recipe

Although it could be adapted. Orlando Sentinel posted the recipe for Brunswick Stew from Smokey Bones Restaurant. I just had it for lunch today, as a matter of fact. Just like grandma used to make. Home cooked goodness.

Smokey Bones' Brunswick Stew
Yield: 12 (11/2 cup) servings.

1/2 of a chicken, (about 1 1/2 pounds)
6 cups water
2/3 pound ground beef
4 cups diced onions
3/4 pound smoked pulled pork (or 1 pound ground pork, see note)
28-ounce can crushed tomatoes
2 (14 1/2-ounce) cans diced tomatoes in juice
3/4 cup ketchup
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15-ounce) cans cream-style corn
1 tablespoon yellow mustard

1. Cut chicken into pieces, place in pot and cover with water. Bring to boil, reduce heat, cover and simmer until chicken is tender, 30 minutes. Remove chicken; pour stock into bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones; discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.

2. In skillet, cook beef over medium heat until about half done. Add onions; cook until translucent, 8 minutes. Add chicken and pulled pork; stir and cook until well mixed and heated through, 5 minutes. Remove from heat.

3. Transfer meat mixture to pot. Stir in 4 cups of reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to boil, then reduce heat and simmer 1 hour, stirring occasionally, adding stock if needed.

Recipe note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.