The trick is to smoke the meat and not make the meat smoke
CHICKEN & BRISKET BRUNSWICK STEW
Date: March 27, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: chicken breasts, lemon juice, beef paste, creamed corn, diced tomatoes, mustard, chili sauce, brown sugar, water, onions, garlic, Worcestershire sauce, frozen peas and corn and canola oil.
The various ingredients have been chopped sliced diced and measured out.
The ingredients are near the stove where a large Dutch oven is being heated with some canola oil inside.
The onions and garlic are softened first.
The chicken breasts in all of the wedding gradients are added to the pan first and are brought to a simmer.
Then all of the remaining ingredients, except for the beef brisket, are added.
The stew is simmered for the next two hours. At this point the stew is pulled off the stove. The brisket which has been cut into strips will be added into the stew.
Before the brisket is added, The chicken breasts are removed…
…and are cut into strips and I returned to the stew together with the brisket.
The chicken and beef brisket are back in the stew. They will get stir together and are returned to the stove to simmer for another 30 minutes.
Here is what the still look like after 2 1/2 hours of cooking. The stool be allowed to cool and we'll going to the refrigerator overnight. It will be reheated for use the next day.
The stew is reheated in the same Dutch oven under low heat for about 45 minutes. That it is served.
Some buttermilk biscuits are the perfect companion to this thick and hearty stew.
This still had amazing flavors and it was even more flavorful after resting overnight.
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I was looking for a recipe that met two criteria: I wanted to use up 3 pounds of leftover brisket and I wanted something I could make ahead and reheat offsite the next day. A stew seemed like a good choice and searching for “brisket stew” turned up this recipe for Brunswick stew. I have made recipes for Brunswick stew before and loved it. Oddly enough this recipe came from the same source as one of the other Brunswick stew recipes. Brunswick stew is an “Everything but the Kitchen Sink” type recipe and each one is different. So I hd no fear making a couple changes. This recipe called for 2 pounds each of chicken and leftover brisket. I had 3 pounds of brisket so I used 1 pound of brisket. Also I hate lima beans so I used peas instead. I will let the pictures tell the rest of the story behind making it. Before putting it in the fridge, I had a bowl as soon as it was done. It was delicious with an incredible mix of flavors. I only expect it to be better tomorrow.