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CATEGORY CUISINE TAG YIELD
Meats, Grains English Maincourses 1 Servings

INGREDIENTS

1 lb Round steak
1 lb Boneless pork loin chops
3 md Onions; chopped
1 Clove garlic
1/2 ts Salt
1/2 ts Pepper
7 c Water
1 3 pound broiler chicken, skinned and halved
56 oz Whole peeled tomatoes, undrained; chopped
1 3/4 c Ketchup
1/3 c Worcestershire sauce
1/2 c Chili sauce
2 tb Tabasco sauce
1 tb Paprika
1 ts Dry mustard
2 Bay leaves
34 oz Frozen corn
34 oz Frozen lima beans
17 oz Frozen English peas
3 sm Potatoes, peeled and diced
3 tb White vinegar
10 oz Frozen sliced okra, thawed

INSTRUCTIONS

Here in the South, Brunswick stew and/or Burgoo have long been
traditionally served alongside barbeque. Since it's been so cold here on
the east coast this past week, I thought I'd share some Brunswick Stew and
Burgoo recipes from the Bubba-L archives to pass the time. Y'all
enjoy--they're good!
Combine first seven ingredients in large pot; bring to boil. Cover, reduce
heat, and simmer 1 1/2 hours.  Add chicken and simmer 1 1/2 hours more.
Remove meat from broth; reserve broth. Cool meat; bone and chop coarsely.
Set aside.
Add tomatoes and next seven ingredients; bring to boil.  Simmer, uncovered,
1 hour, stirring occasionally.  Stir in meat, corn, beans, peas, potatoes,
and vinegar;  simmer, uncovered, 45 minutes, stirring often. Add okra; cook
15 minutes.  Remove bay leaves. Yield: 6 1/2 quarts.
Recipe By     : John Shelton Reed
Posted to bbq-digest V4 #43
Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST)
From: Tom Solomon <bigheat@earthlink.net>

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