Directions: |
Directions:Place the pork and chicken in a 1 1/2 gallon stockpot with water to cover. Bring to a boil, then reduce heat to simmer. Skim off any foam and cook for 2 hours, or until meat is tender, skimming occasionally. Remove the meat to a bowl and reserve the stock.
At the same time, place the beef in a separate large stockpot with water to cover and cook for 2 hours, or until tender. Remove the beef and discard broth.
Peel, quarter, and cook potatoes in water until tender.
Remove and discard the bones and skin from all cooked meat, and grind with a heavy-duty meat grinder. Put 2 pints of the pork and chicken stock into a 1 1/2 gallon stockpot. (Reserve the rest for another use.) Add the ground meats to the stock.
Peel and grind the onion and add to the meat mixture. Grind the tomatoes, add to the pot, and bring mixture to a boil. When the stew is hot, grind and blend the cooked potatoes, stirring until any lumps are removed. At this point, the stew should be soupy, but not watery. If too thick, thin slightly with reserved pork or chicken stock.
Stir in the salt. Dissolve the black pepper and cayenne pepper in 1 T. water, then add to the stew along with the ketchup and Worcestershire sauce. Cook 30 minutes, stirring constantly.
Grind and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the pot to avoid scorching. |
This recipe for Brunswick Stew, by 