Brunswick Stew

jsn1511 · 02-28-2004, 06:12 PM

I have some left over brisket and was wondering if i could make a brunswick stew with it. Anyone know of a good recipe only using chopped brisket?

Bill-Chicago · 02-28-2004, 06:32 PM

courtesy of Saiko

http://www.bandera-brethren.com/inde...ight=brunswick

jsn1511 · 02-28-2004, 08:32 PM

Excellent! Thanks!

Saiko · 02-28-2004, 08:43 PM

I just made a batch from the same recipe a few days ago using half brisket and half pulled pork and it came out great. The burnt ends from the brisket really gave it a nice flavor.
Just use my recipe as a starting point and you can add/subtract anything you want from there.

jsn1511 · 02-29-2004, 11:09 AM

all im going to use is the left over brisket from almost 2 weeks ago. hopefully only using brisket won't ruin your recipe. Ill let you know how it comes out. Thanks again!

jsn1511 · 03-01-2004, 12:43 PM

At first some people were skeptical of eating the stew because the meat was 3 weeks old. But they eventually came around and decided to try it. It was very good, i was surprised at how good it was considering there wasn't any pork in it. Wonderful recipe.

Saiko · 03-01-2004, 12:58 PM

Cool, glad you liked it! Haven't tried it with 100% brisket yet, but I'll give that a shot sometimes.

Bill-Chicago · 03-01-2004, 01:03 PM

Quote:

Originally Posted by jsn1511

At first some people were skeptical of eating the stew because the meat was 3 weeks old. But they eventually came around and decided to try it. It was very good, i was surprised at how good it was considering there wasn't any pork in it. Wonderful recipe.

Hey, your brisket aged a week in 1 day.

Just one question 1511, how the heck do you not eat the brisket in 2 weeks? :)

Its like breakfast lunch and dinner for our family (okay, only I eat it for breakfast) until its gone.

jsn1511 · 03-01-2004, 01:19 PM

well i didn't quite get it up to 190, it only got up to 170. so it was still kind of fatty on the top half of the brisket and it wasn't as tender as it should have been so it didn't get eaten.

Jorge · 03-01-2004, 01:20 PM

Quote:

Originally Posted by willkat98

Quote:

Originally Posted by jsn1511

At first some people were skeptical of eating the stew because the meat was 3 weeks old. But they eventually came around and decided to try it. It was very good, i was surprised at how good it was considering there wasn't any pork in it. Wonderful recipe.

Hey, your brisket aged a week in 1 day.

Just one question 1511, how the heck do you not eat the brisket in 2 weeks? :)

Its like breakfast lunch and dinner for our family (okay, only I eat it for breakfast) until its gone.

In my case I grew up eating it and I like to spread it out a bit. Mix in some tex-mex, some italian, some ribs, some more tex-mex, steak....etc....Thus the FoodSaver :D

02-28-2004, 06:12 PM	#1
jsn1511 On the road to being a farker Join Date: 02-05-04 Location: Conyers, GA	Brunswick Stew I have some left over brisket and was wondering if i could make a brunswick stew with it. Anyone know of a good recipe only using chopped brisket?

02-28-2004, 06:32 PM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	courtesy of Saiko http://www.bandera-brethren.com/inde...ight=brunswick __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

02-28-2004, 08:43 PM	#4
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	I just made a batch from the same recipe a few days ago using half brisket and half pulled pork and it came out great. The burnt ends from the brisket really gave it a nice flavor. Just use my recipe as a starting point and you can add/subtract anything you want from there. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

03-01-2004, 12:58 PM	#7
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Cool, glad you liked it! Haven't tried it with 100% brisket yet, but I'll give that a shot sometimes. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

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02-28-2004, 08:32 PM	#3
jsn1511 On the road to being a farker Join Date: 02-05-04 Location: Conyers, GA	Excellent! Thanks!

02-29-2004, 11:09 AM	#5
jsn1511 On the road to being a farker Join Date: 02-05-04 Location: Conyers, GA	all im going to use is the left over brisket from almost 2 weeks ago. hopefully only using brisket won't ruin your recipe. Ill let you know how it comes out. Thanks again!

03-01-2004, 12:43 PM	#6
jsn1511 On the road to being a farker Join Date: 02-05-04 Location: Conyers, GA	At first some people were skeptical of eating the stew because the meat was 3 weeks old. But they eventually came around and decided to try it. It was very good, i was surprised at how good it was considering there wasn't any pork in it. Wonderful recipe.

03-01-2004, 01:19 PM	#9
jsn1511 On the road to being a farker Join Date: 02-05-04 Location: Conyers, GA	well i didn't quite get it up to 190, it only got up to 170. so it was still kind of fatty on the top half of the brisket and it wasn't as tender as it should have been so it didn't get eaten.