Yesterday I made Brunswick Stew from the Grow & Preserve youtube. It was so easy to make and it was delicious! I canned 9 quarts and saved out enough for us to have it for dinner yesterday.
This is a recipe I’ll make over and over and make sure we always have jars of this on the shelves.
I followed her recipe except these steps:
- I seasoned the pork butt and vacuum sealed it in a large vacuum seal bag. I put it in the fridge overnight then cooked it with the sous vide for 24 hours.
- After removing it from the sous vide, I let it cook a bit, then snipped a corner off the bag and drained all the liquid into a quart jar.
- I placed the jar in the fridge to let the grease harden so I could scoop it out and get rid of it.
- I shredded the pork, we ate some for dinner. The recipe calls for 4 pounds of shredded pork but I only had 3.5 pounds, which ended up being plenty.
- When making the stew, instead of adding two quarts of chicken broth, I added the quart of pork drippings/broth and one quart of chicken broth.
- I didn’t add any of the liquid smoke because the meat already had a smokey flavor. I did use the smoked paprika.
It’s delicious – a great recipe!