El Paso Stew
Source of Recipe
El Paso Bar-B-Que Company , Phoenix, AZ
Recipe Introduction
Yields: 4-6 servings
List of Ingredients
1lb butter
1 qt chopped yellow onions (1/4” x 1/4”)
1 qt chopped green bell peppers (1/2” x 1/2”)
2 T minced garlic
5 cups all purpose flour (H&R)
2 1/2 gallons water
2 T chicken base
1/2 cup Durkee hot sauce
1/2 cup liquid smoke
3 T table salt
2 T coarse ground black pepper
3 T BBQ rub
5 lbs smoked brisket, cubed 1/2” x 1/2”
3 lbs smoked pork, cubed 1/2” x 1/2”
no sausage in this recipe
6 qts peeled baked potatoes, cubed 1/2” x 1/2"
1 #10 can of diced tomatoes and juice
Recipe
Melt butter and saute onions, green bell peppers and garlic for approximately 2 minutes in steam kettle set at high heat.
Add flour and cook 3 minutes at a medium heat.
Slowly add water to roux, 1/2 gallon at a time. Then add beef and chicken base while cooking at medium high heat.
Add hot sauce, liquid smoke, salt, coarse black pepper, and BBQ rub to mixture.
Add cubed meat and bring to 190°F. This stew is designed to utilize good quality left over smoked meats. If you have to substitute one of the smoked meats be sure to replace with the equivalent of the other meat to make a total of 8 pounds.
Add potatoes and tomatoes to the mixture. Reduce heat and simmer for 15 minutes.
Transfer stew from kettle to 2 quart or 1 gallon storage containers. Place storage containers in an ice bath. Reduce temperature of stew to 60°F or less before labeling and placing under refrigeration
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