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Brunswick Stewed Wereboar - DnD Inspired Cooking
Ingredients
Stew
- 1 yellow onion
- 2 carrots
- 2 stalks celery
- 4 cloves garlic
- 12 oz baby potatoes
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tsp dried thyme
- 2 tsp mustard powder
- 2 tsp salt
- 1 tsp black pepper
- 14 oz can diced tomatoes
- 4 cups chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp packed brown sugar
- 2 cups pulled pork
- 2 cups chicken thighs shredded, cooked
- 1 cup frozen corn
- 1 cup frozen lima beans
- 1 cup Carolina-style barbecue sauce recipe below
Sauce
- 1 cup yellow mustard
- ½ cup sugar
- ⅓ cup brown sugar we used a Splenda brown sugar mix
- ¾ cup cider vinegar
- ¼ cup water
- 2 tsp white pepper
- 2 tbsp chili powder
- ½ tsp cayenne pepper
- 1 tsp soy sauce
- 2 tbsp unsalted butter
- 1 tbsp liquid smoke
Instructions
- First we shall make the sauce. Put all the sauce ingredients besides the final 3 in a saucepan over a low cooking fire or stove. Simmer for 20 minutes stirring every now and then.
- Add the final ingredients and continue to simmer and stir for 10 more minutes. Set aside to cool.
- Now for the stew. Chop up the onion, carrots, celery, garlic, and potatoes. In a large pot over a medium-high cooking fire or stove, add the olive oil and butter and heat until the butter melts. Add the chopped veggies and cook for 5 minutes.
- Add the thyme, mustard powder, salt, pepper, and tomatoes. Cook for 3 minutes.
- Add the chicken broth and heat to a bowl, then simmer over low heat for 15 minutes.
- Add the rest of the ingredients besides the sauce and heat over medium, simmering for 20 minutes.
- Add the barbecue sauce and simmer for 15 more minutes or the desired thickness is achieved.
- Serve with a hearty basket of bread to hungry adventurers!
Notes
More From The Kitchen
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