After dad’s services, the family came
back to the house and enjoyed a meal catered by the wonderful Big Woody’s
Barbecue. Dad loved that food, so everything was carefully chosen according to
his likes – smoked brisket, green beans, corn on the cob (What Woody does to
corn on the cob is nothing short of ambrosial.), cole slaw, and potato salad;
local food from a family business, with Jilly’s (also local) Cupcakes for
dessert. I had brisket left over, and, after enjoying it for an additional day,
decided to turn it into Brunswick Stew (something also offered by Big Woody’s,
but only seasonally).
Traditionally Brunswick Stew has a variety of meats
including chicken and pork along with the beef, with okra and lima beans as
part of the combination of vegetables. Here, I used what I had leftover (and
you can too) to make this delicious stew. It can be made in a Dutch oven, but
the flavors tend to mingle so nicely when prepared in a slow cooker.
Dad’s Brunswick Stew
1 large yellow onion, chopped
2 ribs celery, chopped
1 green bell pepper, seeded and
chopped
2 14.5-oz. cans petite diced
tomatoes, undrained
1 14.75-oz. can cream-style corn
1 cup frozen corn
1 can cannellini beans
1 16-oz. bag frozen mixed vegetables
½ cup ketchup
¼ cup hickory barbeque
sauce
½ cup Jack Daniels whiskey
¼ cup cider vinegar
1 tsp. Creole seasoning
1½ - 2 pounds leftover brisket,
broken into bite-size pieces
Salt and pepper, to taste
Hot sauce, to taste
An equally easy and wonderfully
delicious stew is this Dead Guy Stew,
flavored with Rogue’s Dead Guy Ale. So good!
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