Brunswick Stew

Name: Brunswick Stew
Ingredients: 7 pounds potatoes, peeled and quartered or coarsely chopped; 3 pounds yellow onions, quartered; 3 pounds Pork Shoulder (page 57), finely shredded; 3 pounds Brisket (page 90), finely shredded; 1 cup sugar; 7 pounds canned crushed tomatoes; 7 pounds canned creamed corn; 7 pounds canned tomato sauce; 2 cups Jacks Old South Vinegar Sauce, or 1 recipe Basic Vinegar Sauce (page 22)

9 ingredients

4 steps

Ingredients

7 pounds potatoes, peeled and quartered or coarsely chopped
3 pounds yellow onions, quartered
3 pounds Pork Shoulder (page 57), finely shredded
3 pounds Brisket (page 90), finely shredded
1 cup sugar
7 pounds canned crushed tomatoes
7 pounds canned creamed corn
7 pounds canned tomato sauce
2 cups Jacks Old South Vinegar Sauce, or 1 recipe Basic Vinegar Sauce (page 22)

Directions

1

Preheat the oven to 300 F.
2

Combine the potatoes, onions, meats, sugar, canned vegetables, tomato sauce, and vinegar sauce in a very large roasting pan or two medium roasting pans.
3

Cover the pan(s) with aluminum foil, place in the oven, and cook, stirring frequently and making sure no meat sticks to the bottom of the pan, for 4 hours or until the onions are thoroughly cooked.
4

Serve warm, in bowls.