Chicken-and-brisket Brunswick Stew
Food and Drink

Excerpted from The Official SEC Tailgating Cookbook by Southern Living, available wherever books are sold.

Chicken-and-brisket Brunswick Stew

"Brunswick stew is a classic Southern recipe. This version gives you a double-dose of protein with shredded chicken and smoky barbecued beef brisket."

Total Time: 2 hours and 40 minutes Makes: 16 cups


2 large onions, chopped

2 garlic cloves, minced

1 tablespoon vegetable oil

1 1/2 tablespoons jarred beef soup base

2 pounds skinned and boned chicken breasts

1 28-ounce can fire-roasted crushed tomatoes

1 12-ounce package frozen white shoepeg or whole kernel corn

1 10-ounce package frozen cream-style corn, thawed

1 9-ounce package frozen baby lima beans

1 12-ounce bottle chili sauce

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon coarsely ground pepper

1 pound chopped barbecued beef brisket (without sauce)

1 tablespoon fresh lemon juice

Hot sauce (optional)

Sauté onions and garlic in hot oil in a 7.5-quart Dutch oven over medium-high heat, 3 to 5 minutes or until tender.

Stir together beef soup base and 2 cups water and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

Uncover and shred chicken into large pieces using two forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.