Chicken-and-Brisket Brunswick Stew

Directions

1. 1
   Saut onions and garlic in hot oil in a 5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
2. 2
   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.
3. 3
   Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes.
4. 4
   Serve with hot sauce, if desired.
5. 5
   Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.