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Barbecue - Recept Big heats brunswick stew

  • Ingredienten:
FOR THE STOCK:
2 medium chicken carcasses (kipkarkas)
3 bay leaves (laurier)
2 tablespoons black peppercorns (zwarte peperkorrels)
6 quarts water
1 smoked pork jowl (varkenskaak of varkenswang gerookt), about 1 pound

1 4 1/2 pound Roasting Hen (kip)
2 pounds smoked pork shoulder (gerookte varkensschouder) - pulled
2 28 ounce cans whole tomatoes - chopped (tomaten in blik)
1 16 ounce can tomato sauce (tomatensaus)
2 pounds chopped okra (oker)
2 16 ounce packages baby lima beans (baby-limaboontjes)
2 16 ounce packages yellow corn (maïs)
6 ribs celery - chopped (selderijstengels)
2 large yellow onions - chopped (uien)
1 large green bell pepper - chopped (groene paprika)
2 jalapenos - chopped (jalapeño)
3/4 cup white vinegar (witte azijn)
1/2 cup all purpose flour (bloem)
1/2 cup nuoc mam
1/4 cup sugar (suiker)
1/4 cup Worcestershire sauce
4 tablespoons garlic powder (knoflookpoeder)
4 tablespoons black pepper (zwarte peper)
3 tablespoons paprika (paprikapoeder)
3 tablespoons tabasco sauce
  • Beschrijving:
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbecue.

Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occasionally. Remove from heat and serve immediately.

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