Brunswick Stew
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
Brunswick Stew
This is my version of Brunswick Stew adapted from Wiley’s BBQ in Savannah, GA. It’s an easy sweet and tangy stew. I use stock instead of broth and a pint of home canned tomato juice with a small can of tomato paste instead of tomato sauce. The biggest challenge with this is remembering to set aside about of pound each of the brisket, pork and chicken before it disappears. I vacuum pack the smoked meat and freeze it until I have all 3. I also use rotisserie chicken instead of smoked if I have the other two meats and want to make it.
Ingredients:
• 2 tablespoons butter
• 1 cup chopped sweet onion
• 2 (14.75 oz) cans of creamed sweet corn
• 2 cups smoked Brisket
• 2 cups pulled or smoked pork
• 2 cups pulled or smoked chicken
• 3 cups beef stock or broth
• 3 cups chicken stock or broth
• 1 (14.5 oz) can petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups of ketchup
• 2 tablespoons of hot sauce
• 3 to 4 tablespoons of Worcestershire sauce
• ¼ cup apple cider vinegar
• Juice of 1 fresh squeezed lemonIn a heavy stock pot over a medium high heat melt the butter and sauté the onion until tender.
Add the beef and chicken stock, brisket, pork, chicken, and canned corn. Stir well.
Add the diced tomatoes, tomato sauce, ketchup, hot sauce, Worcestershire sauce, vinegar, and lemon juice. Stir until all ingredients are well incorporated.
Bring everything to a boil while stirring regularly. Turn down to low and simmer for an hour or two.
It can be served immediately, but like many soups or stews, the flavors meld and taste even better the next day. It will stay in an airtight container for about 5 days refrigerated. This freezes well for future use.
Brunswick Stew has as many versions as chili. Have fun with it, add your own twist and enjoy. It also is great served in a bread bowl.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to GWG8541 on last edited by
GWG8541 Thanks for posting the recipe.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to GWG8541 on last edited by
GWG8541 Thinking that having it with the smoked meat would make it awesome. Thanks for posting.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to zbigjeff on last edited by
zbigjeff like chili, I’ve seen many versions of Brunswick Stew. Like I mentioned, this recipe was a base from Wiley’s in Savannah, GA. He did a cookbook a while back called Secrets Old Men take to the Grave. It has some great simple recipes. I even use his BBQ sauce and rub recipes. I have to admit that I was hesitant when I saw the amount of ketchup in it, but it works.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to GWG8541 on last edited by
GWG8541 looks and sounds good
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to GWG8541 on last edited by
GWG8541 I like this recipe. I made Brunswick once with some leftover pulled pork. I need to do that again!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to GWG8541 on last edited by
GWG8541 Looks so awesome.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to GWG8541 on last edited by
GWG8541 The nice part of these recipes is try them and then add or take out what you like or don’t like. After living in NM for 36 years I would probably and some green chile, but your recipe sounds really good.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to GWG8541 on last edited by
GWG8541 Thanks for the Brunswick Stew recipe. I’ve tried making it from memory after eating it. Below average results. Now thanks to you have have a great guideline and recipe. Definitely going to try this. Thanks again.
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I love bread bowls.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to bocephus on last edited by
bocephus I have added everything from peppers to okra. I know Lima beans are a regular in Brunswick stew, but the wife won’t eat them and I’m not a huge fan of them either.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to HerbcoFood on last edited by
HerbcoFood I have to admit the boy did an awesome job on them.
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GWG8541 Is there such a thing as New Brunswick Stew to trump regular ol Brunswick Stew…
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to GWG8541 on last edited by
GWG8541 I don’t care for lima beans either so no loss to me.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to HerbcoFood on last edited by
HerbcoFood well technically its “new” Brunswick stew every time I make it. Im sure I’ve never done it exactly the same each time, but they have all turned out pretty tasty.
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GWG8541 So you make Different Brunswick Stew? HA
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to HerbcoFood on last edited by
HerbcoFood variety is the spice of life.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to GWG8541 on last edited by
GWG8541 Sounds like my spaghetti sauce, I have a base recipe but I think it turns out different each time depending on what I feel like adding more of, my wife is my official taste tester as I seem to loose my taste buds short term when doing the sauce.
