Lesi isisindo saseGeorge-style saseBrandwick esenziwe nenkukhu noma ingulube, ummbila, namazambane. I-sauce ye-barbecue kanye nomshukela omncane oshisayo unikeza le nsizi ukunambitheka kwayo okunamnandi. Le nguqulo yenziwe inyama ephekiwe nemifino, okwenza kube iresiphi elula futhi elula. I- classic Brunswick isitshalo esivame ukuqhutshwa ngezimayini zikalamula - engeza ezinye ubhontshisi eziphekwe ku-stew uma ungathanda.
Kunezinhlobo eziningi zokumangalelwa mayelana nomsuka we-Brunswick stew. I-North Carolina, iVirginia neGeorgia yilowo nalowo uneBrunswick County, futhi bonke bagubha umquba othakazelisayo. Isiqongo saseBrunswick sokuqala senziwa ngokuyinhloko nge-squirrel nemifino embalwa.
I-recipe ehambisanayo: i- Brunswick Stew namazambane, ummbila, nobhontshisi bukaLima
Okuzokwenza
- 2 amakhilogremu inkukhu noma ingulube, noma inhlanganisela, ephekwe futhi eqoshiwe
- 1/2 isipuni umhlabathi omnyama, noma ukunambitha
- 1 ithisipuni isuphu eshisayo, noma ukunambitha
- 2 wezipuni Worcestershire sauce
- 1 noma 2 wezipuni ezomisiwe anyanisi obisikiwe, ozikhethela
- Izipuni eziyi-3 kuya kwezingu-4 ze-bacon drippings
- 1/2 indebe isoso sauce, okuthandayo
- 1 1/2 izinkomishi ketchup
- Izindebe ezimbili kuya kwezingu-3 ezidliwe amazambane, ziphekwe
- Amathini 3 (ama-15 kuya kwangu-16 ngalinye)
- ikhambi lesikhilimu
Indlela Yokwenza
- Beka zonke izithako esithombeni se-stockpot noma se-Dutch. Beka i-pan phezu kokushisa okuphezulu futhi ulethe ngamathumba.
- Nciphisa ukushisa kuya phansi futhi umboze i-pan; bhala kuze kushise futhi bubbly.
- Nambitha isobho bese ulungisa ama-seasonings ngosawoti owengeziwe, pepper, nomshukela oshisayo, njengoba kudingeka.
- Sisebenzela isitshalo nge-cornbread esanda kubhaka kanye nesaladi ekhonshiwe .
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 515 |
| Inani lamafutha | 17 g |
| I-Fat egcwele | 6 g |
| I-Fat Unsaturated | 7 g |
| I-cholesterol | 100 mg |
| I-sodium | I-1,196 mg |
| Ama-carbohydrate | 60 g |
| I-Fiber Dietary | 3 g |
| Amaphrotheni | 36 g |