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Unread 02-28-2004, 06:12 PM   #1
jsn1511
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Default 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?
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Unread 02-28-2004, 06:32 PM   #2
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courtesy of Saiko

http://www.bandera-brethren.com/inde...ight=brunswick
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Unread 02-28-2004, 08:32 PM   #3
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Excellent! Thanks!
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Unread 02-28-2004, 08:43 PM   #4
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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.
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Unread 02-29-2004, 11:09 AM   #5
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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!
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Unread 03-01-2004, 12:43 PM   #6
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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.
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Unread 03-01-2004, 12:58 PM   #7
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Cool, glad you liked it! Haven't tried it with 100% brisket yet, but I'll give that a shot sometimes.
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Unread 03-01-2004, 01:03 PM   #8
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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.
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Unread 03-01-2004, 01:19 PM   #9
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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.
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Unread 03-01-2004, 01:20 PM   #10
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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
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