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Chicken & Brisket Brunswick Stew

jfm0830jfm0830 Posts: 987
edited March 2015 in EggHead Forum
My weekly family meal was going to be at my parents house this weekend and I needed something I could take on the road. I found this recipe for Chicken & Brisket Brunswick Stew which was kismet because I had 3 pounds of brisket that I had made back in January sitting in a FoodSaver bag in my freezer. I made this on Friday at the same time I was making the Creme Brûlée I posted here yesterday. Stew is always better reheated so this was a bonus. Since I was able to post the link to this recipe, I am not going to go into details of the ingredients as I sometimes do. I will mention two things: The recipe called for 2 pounds each if chicken and beef brisket. I had 3 pounds of beef brisket, so I used 1 pound of chicken breast. Second I am not a fan of lima beans, so I substituted thawed frozen peas. 


If you don't have pictures it didn't happen. So here is the brisket from 01/27/15.




The ingredients are gathered for further prepping.




The ingredients are prepped.





Time to start, First some onions and garlic are sautéed in oil.




The chicken plus the water/beef paste mixture are added next.




Everything but the brisket and lemon juice are added and this mixture simmers for 2 hours.




The stew has simmered for 2 hours and is on a trivet on the counter. Time to shred the chicken breasts & add them back in together with the brisket, which I had cut into short strips. 






The chicken breasts were fished out of the stew, shredded and added back in, along with the brisket.




The Dutch oven with the stew was returned to the stove and simmered for 30 minutes more. At that point I had a "Quality control sample" bowl. I let the stew cool in the Dutch oven so I could refrigerate it overnight.






One Saturday I reheated the stew in the Dutch oven over low heat for about 45 minutes. I served it with some store-bought buttermilk biscuits.

My parents declared this to be the best stew they had ever tasted and I must admit it was up there on my list too. The bowls I had the second day were indeed better that the bowl from the first day. Yes I did say bowls plural. On Saturday everyone had at least two bowls. If you haven't tried a Brunswick Stew definitely put it on your list. It is such a wonderful explosion of flavors.

Jim
Website: www.grillinsmokin.net
3 LBGE & More Eggcessories than I care to think about.

Comments

  • hapsterhapster Posts: 7,445
    Looks amazing... Nice DO! How many quarts?
  • johnmitchelljohnmitchell Posts: 4,632
    Great post..That looks so good..
    Greensboro North Carolina
    When in doubt Accelerate....
  • jfm0830jfm0830 Posts: 987
    Thanks guys!! It was really really good. I am usually a harsh critic of things I make and I had zero complaints about this. Once I substituted peas for lima beans that is.

    @hapster The recipe said it served 16 which is about right for the size bowls you see in my pictures. Plan on folks having seconds (or thirds). The recipe called for you to make it in a 7QT DO. My DO is 6.75 QT and it was filled it about 1/2 way when the brisket went in.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • JohnnyTarheelJohnnyTarheel Posts: 5,138
    Looks awesome... Great cook!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • LmidkiffLmidkiff Posts: 436
    Looks amazing! Thanks for the post. :o
    McKinney, TX
  • johnkitchensjohnkitchens Posts: 5,079
    It looks great Jim! 

    Louisville, GA - 2 Large BGE's
  • hapsterhapster Posts: 7,445
    jfm0830 said:
    Thanks guys!! It was really really good. I am usually a harsh critic of things I make and I had zero complaints about this. Once I substituted peas for lima beans that is.

    @hapster The recipe said it served 16 which is about right for the size bowls you see in my pictures. Plan on folks having seconds (or thirds). The recipe called for you to make it in a 7QT DO. My DO is 6.75 QT and it was filled it about 1/2 way when the brisket went in.
    Cool... I have a round 6.5 quart version, going to have to give this type of stew a try
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