Bet you a dollar you won’t make this. This recipe for Son of a Gun Stew appeared in a longer article from Patricia Mitchell featuring stew recipes.
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Ingredients
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1 pound beef neck meat, cut in small pieces
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1 beef heart, chopped
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1 set beef brains
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3/4 pound marrow gut, cut in small pieces
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1/4 pound calves liver, chopped
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1 teaspoon salt
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2 cloves garlic, minced
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6 jalapeños, stemmed, seeded and chopped
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water
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6 cups beef broth
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4 tablespoons tomato paste
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salt and pepper to taste
Instructions
- Cover the first eight ingredients with water in a large stock pot.
- Cook slowly for 6 to 7 hours until meat is done.
- Check occasionally and add water, if necessary.
- Stir the tomato paste into the beef broth and add to pot.
- Bring to a simmer for 10 minutes.
- Check seasonings and add salt and pepper, if desired.
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