wfi@unc.UUCP (William F. Ingogly) (05/12/85)
Brunswick stew is a long-simmered concoction of various meats and
vegetables that most southern Atlantic states claim as their own. It's
similar to a Kentucky burghoo (for those of you who know what a
burghoo is). It's long-simmered because southerners like to make sure
their vegetables are DEAD (anyone who's had a mess of greens in the
South knows what I mean :-). Here in North Carolina, Brunswick stew is
one of the side dishes commonly encountered at a pig pickin' (barbecue
to you Yankees out there). Authentic Brunswick stew is made with
assorted small varmints like rabbits and squirrels, but most modern
recipes you see use mostly chicken instead. Corn, lima beans,
tomatoes, okra, and lots of ground pepper seem to be the common
denominators. Here are two different recipes for Brunswick stew; hope
y'all enjoy them.
-- Cheers, Bill Ingogly
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This version is from a Maryland friend of mine. It's relatively quick
and easy, and lends itself to crock-pot cookery. Thanks, Laura.
LAURA FELDER'S BRUNSWICK STEW
6 lb. stewing chicken
2 large onions, sliced
2 cups okra, cut into chunks
2 one-pound cans tomatoes
2 cups lima beans
3 medium potatoes, diced
4 cups corn
3 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar
Cook chicken LONG and SLOW in one quart water, for about 2.25 hours.
Remove bones and skin and skim fat and scum from broth. Add vegetables
to broth and simmer uncovered until beans and potatoes are tender. Add
seasonings to taste, cover and reduce heat until eatin' time. Miz
Laura says she usually adds parsley, oregano, or other spices depending
on 'general emotions.' Stir occasionally to prevent scorching. Serve
with corn bread and a salad. Good for freezing and reheating, too.
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I copied this version from a food column in some newspaper or other
back in the mid 1970s (probably a Charlottesville VA paper). As you
can see, it's substantially more complex than Laura's recipe. I
haven't tried it, so I can't vouch for its delectability.
CRAIG CLAIBORNE'S BRUNSWICK STEW
1 four-pound chicken, cut in serving pieces
flour for dredging
salt and freshly ground pepper
3 tablespoons bacon fat or bacon fat and butter
1 cup chopped celery
1.5 cups chopped green pepper
2 cups chopped onion
1 pound twice-ground lean pork or beef
1/4 cup Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon paprika
1/4 cup finely chopped parsley
2 tablespoons finely chopped garlic
4 whole chipotle chilies, or red pepper flakes to taste
8 cups canned tomatoes, pureed
2 ten ounce packages frozen cut okra
2 ten ounce packages frozen lima beans
3 cups cooked corn kernels
1/4 cup butter
Dredge the chicken in flour seasoned with salt and pepper. Heat the
bacon fat and butter in a skillet and cook chicken pieces until
golden. Transfer pieces to a kettle. Pour off some of the fat from
skillet and add celery, green pepper and onion. Cook, stirring until
the liquid from the vegetables evaporates. Add the pork or beef and
cook, stirring and breaking up the lumps, until it loses its raw
color. Add half the Worcestershire sauce, salt to taste, thyme,
paprika, parsley, garlic and pepper flakes to taste. Stir. Combine
the tomatoes and chilies, if used, in the container of a food
processor. Blend well. Add the tomato mixture and okra to the pork.
Add salt and pepper to taste and bring to a boil. Spoon and scrape
pork/tomato mixture over chicken. Stir and bring to a boil. Cook one
hour. Stir often, scraping bottom. Add lima beans and cook 30 minutes.
Skim off fat and scum. Remove chicken and discard skin and bones.
Shred meat and return it to kettle. Stir in the corn and the remaining
Worcestershire sauce. Add lots of freshly ground pepper and quarter
cup of butter. Stir and serve piping hot with a tossed green salad.
Serves 10 to 12.