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Per serving
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- 1
Simmer the meats
Remove the skin from the chicken breast halves. Put the pork loin chops, chicken and beef round steak (cut into bite-size pieces) into a large Dutch oven and cover with the 6 cups water. Cover and cook about 1 1/2 hours, until the meat is fall-apart tender.
- 2
Rest the stock overnight
Strain the stock into a large kettle, let it cool, then cover and refrigerate overnight. Pull the meat off the bones, dice it, and refrigerate it in a separate covered bowl overnight too. That overnight rest in the icebox is where the flavor settles in — don't skip it.
- 3
Build the pot the next day
Skim the fat off the top of the chilled stock. Add the diced tomatoes (undrained), chopped onion, tomato sauce, cider vinegar, sugar, minced garlic and hot pepper sauce. Simmer uncovered, stirring now and then, about 45 minutes.
- 4
Finish with corn and meat
Stir in the drained whole kernel corn, the cream-style corn and the reserved diced meat; heat through. Stir in the toasted bread crumbs to thicken the pot, then season with salt and pepper. Scatter a little minced fresh parsley over the top if you like.
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Georgia-Style Brunswick Stew
Created by: DeepSouthDiner
Ingredients
- 1 lb bone-in pork loin chops
- 2 bone-in chicken breast halves
- 1 lb beef top round steak
- 6 cup water
- 29 oz diced tomatoes
- 2 cup onion
- 8 oz tomato sauce
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 5 garlic cloves
- 2 tsp hot pepper sauce
- 30 1/2 oz whole kernel corn
- 29 1/2 oz cream-style corn
- 1 cup dry bread crumbs
- salt and pepper
- fresh parsley
Instructions
- Simmer the meatsRemove the skin from the chicken breast halves. Put the pork loin chops, chicken and beef round steak (cut into bite-size pieces) into a large Dutch oven and cover with the 6 cups water. Cover and cook about 1 1/2 hours, until the meat is fall-apart tender.
- Rest the stock overnightStrain the stock into a large kettle, let it cool, then cover and refrigerate overnight. Pull the meat off the bones, dice it, and refrigerate it in a separate covered bowl overnight too. That overnight rest in the icebox is where the flavor settles in — don't skip it.
- Build the pot the next daySkim the fat off the top of the chilled stock. Add the diced tomatoes (undrained), chopped onion, tomato sauce, cider vinegar, sugar, minced garlic and hot pepper sauce. Simmer uncovered, stirring now and then, about 45 minutes.
- Finish with corn and meatStir in the drained whole kernel corn, the cream-style corn and the reserved diced meat; heat through. Stir in the toasted bread crumbs to thicken the pot, then season with salt and pepper. Scatter a little minced fresh parsley over the top if you like.