Hi there! I’m Wolf of Wolf’s Den. For this Challenge, I chose a popular pan-Southern classic called Brunswick Stew.
Brunswick Stew has a long, and oft debated history. Brunswick, Georgia claimed that the first Brunswick Stew was created there in 1898. There is, at the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a plaque proclaiming this fact.
However, Brunswick, Virginia claims that the first Brunswick Stew was created there by a camp cook named Jimmy Matthews in 1828, for a hunting expedition led by Dr. Creed Haskings, a member of the Virginia State Legislature for a number of years. He was said to have used squirrel in the original Brunswick Stew created for the group when they returned.
To download the recipe in .pdf format, click HERE!
The hunters were at first skeptical of the thick, hearty concoction, but upon tasting it, were convinced and asked for more.
Every year, there is an Annual Brunswick Stew Cookoff that pits ‘Stewmasters’ from both Virgina and Georgia against their counterparts, and takes place every October in Georgia.
In the early 20th Cent, the rivalry of the two Brunswicks helped make this dish as popular as it is today, and it quickly became a pan-Southern classic. Some recipe call for the original addition of squirrel, but most allow for chicken, turkey, ham, or pork, even beef on occasion. Rabbit is also used. The vegetables can vary widely from variation to variation, however, the Brunswick Stewmasters recipe says *exactly* what is used in competion stews, and states that “Adding any additional ingredient(s) will disqualify the stew from being an original Brunswick Stew.”
However, most agree that, Brunswick stew is not done properly “until the paddle stands up in the middle.”
The first recipe is more traditional – long and involved, as can be many Southern recipes. The second was the very first Brunswick stew I ever tasted. Both are fairly straight forward and easy, requiring no special equipment, techniques, or super hard to find ingredients.
I’ve included two different recipes for this Challenge, out of the hundreds of variations out there. The first is from “The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners” by Matt Lee and Ted Lee”, and the second from the Callaway, Va Ruritan Club, who hand out cards with their recipe printed on them, every year at the Blue Ridge Folklife Festival, and where I tried my first ever Brunswick Stew.
1- I used 2 Serrano Chiles, fresh, stemmed, deseeded and sliced into quarters. Use what you have on hand or can get easily.
2- I used pork (country style pork ribs, which here, are mostly meat, with very little bone) instead of rabbit, as it is hard to find, as well as rather on the expensive side. In fact, the original recipe says to “substitute 1 1/2lbs of boneless pork shoulder cut to 1” dice”.
3- I used Swanson’s Cooking Chicken Stock, rather than make my own, as it would have added extra time to an already long cooking time. You could use your own homemade stock or store bought if you prefer.
4- I used frozen corn, canned butterbeans, red onions, red skinned potatoes, frozen carrots, and chopped the celery into a rough dice. You could also use lima beans if butterbeans are not handy or easy to find.
5- Now, it seemed to me that is was a waste of perfectly good bacon and celery to simply discard them. So I left them in mine. The chiles fell apart as I tried to remove them, so only the skins were actually removed. You could do the same if you choose.
6- You can use dried bay leaves if you do not have fresh handy. In fact, the ONLY reason I used fresh myself, is because I happen to have a Bay plant. Otherwise, dried is generally the way to go.
Poultry Seasoning contains variations of sage, thyme, pepper, marjoram or other similar herbs. You can substitute with your favorite herbs and spices if you cannot find actual poultry seasoning.
Recipe 1- Estimated time-3-4 hours, longer if making the Sunday Chicken Broth, or your own stock from scratch
Recipe 2- Estimated Time- 1 ½ to 2 ½ hours, depending on whether you have your meats already cooked first.
Large stock pot, at least 10-12qt OR Dutch Oven , or smaller if you halve the recipe used
Measuring cups and spoons
Large wooden spoon for stirring
Recipe One, the Long Way-
Serves about 12
1/4 lb / 113.88 grams / 4 oz slab bacon, rough diced
2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded, flattened
1lb / 455.52 grams / 16oz rabbit, quartered, skinned
1 4-5lb / 1822.08- 2277.6 grams / 64-80oz chicken, quartered, skinned, and most of the fat removed
1 Tablespoon / 14.235 grams / ½ oz sea salt for seasoning, plus extra to taste
2-3 quarts / 8-12 cups / 64.607-96.9oz Sunday Chicken Broth (recipe below)
2 Bay leaves
2 large celery stalks
2lbs / 911.04 grams / 32oz Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced
1 ½ cups / 344.88 grams / 12.114oz carrots (about 5 small carrots), chopped
3 ½ / 804.72 grams / 28.266oz cups onion (about 4 medium onions) chopped
2 cups / 459.84 grams / 16.152oz fresh corn kernels, cut from the cob (about 4 ears)
3 cups / 689.76 grams / 24.228oz butterbeans, preferably fresh (1 ¼ lbs) or defrosted frozen
1 35oz can / 996.45 grams / 4 cups whole, peeled tomatoes, drained
¼ cup / 57.48 grams / 2.019 oz red wine vinegar
Juice of 2 lemons
Tabasco sauce to taste
Recipe Two, The Short Way-
This version goes on the assumption that you already have cooked your meats and have broth on hand. This was also my first experience with eating Brunswick stew. It’s got more of a tomato base, has larger, chunkier vegetables, but is just as wonderful as recipe one. However, it is a lot quicker to make than the first recipe.
Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.
Serves about 10
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
1-In the largest stockpot you have, which is hopefully larger than the 5 qt ones I have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough to have one, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your pan, and with the pan on the burner, add in the chiles. Toast the chiles until they just start to smell good, or make your nose tingle, about a minute tops. Remove to bowl with the bacon.
2- Season liberally both sides of the rabbit and chicken pieces with sea salt and pepper. Place the rabbit pieces in the pot and sear off all sides possible. You just want to brown them, not cook them completely. Remove to bowl with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil of your choice, then add in chicken pieces, again, browning all sides nicely. Remember not to crowd your pieces, especially if you have a narrow bottomed pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it aside.
3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and basically deglaze the4 pan, making sure to get all the goodness cooked onto the bottom. The stock will become a nice rich dark color and start smelling good. Bring it up to a boil and let it boil away until reduced by at least half. Add your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon, chiles and any liquid that may have gathered at the bottom of the bowl they were resting in. Bring the pot back up to a low boil/high simmer, over medium/high heat. Reduce heat to low and cover, remember to stir every 15 minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for approximately 1 ½ hours. Supposedly, the stock may become a yellow tinge with pieces of chicken or rabbit floating up, the celery will be very limp, as will the chiles. Taste the stock, according to the recipe, it “should taste like the best chicken soup you’ve ever had”.
4- With a pair of tongs, remove the chicken and rabbit pieces to a colander over the bowl you used earlier. Be careful, as by this time, the meats will be very tender and may start falling apart.
Remove the bay leaf, celery, chiles, bacon and discard.5 After you’ve allowed the meat to cool enough to handle, carefully remove all the meat from the bones, shredding it as you go.
Return the meat to the pot, throwing away the bones. Add in your carrots, and stir gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for at least 25 minutes, or until the carrots have started to soften.
5- Add in your onion, butterbeans, corn and tomatoes. As you add the tomatoes, crush them up, be careful not to pull a me, and squirt juice straight up into the air, requiring cleaning of the entire stove. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and onions, corn and butterbeans are tender. Remove from heat and add in vinegar, lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and Tabasco sauce if desired.
6 You can either serve immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot, either on its own, or with a side of corn bread, over steamed white rice, with any braised greens as a side.
In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.
Sunday Chicken Broth
From “The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners” by Matt Lee and Ted Lee
Yield Makes about 1 quart (4 cups or 919.68 grams or 32.303 oz)
Estimated Time– 1 ¼ hours
Bones and trimmings, but not giblets, of one 3 ½- 4 ½ lb (1594.32-2049.84 grams or 56-72 oz) chicken, or 12-14 oz / 341.64-398.58 grams / approx. 2 cups chicken bones and trimmings
1 large onion, trimmed, peeled, quartered
6 large stems fresh flat leaf parsley
1 stalk celery, cut into 2” lengths
2 large bay leaves
5 cups / 1149.6 grams / 40.379 oz cold water
1 cup / 229.92 grams / 8.076oz crisp dry white wine
Salt and pepper to taste
Place bones/trimmings in medium stockpot and add onion, parsley, celery and bay leaves. Add wine and water, liquid should cover all ingredients, if not, add more until it does. Bring to vigorous simmer over high heat, then reduce heat and simmer gently for roughly 45 minutes to an hour, skimming any scum or fat that comes to the surface.
Strain broth into bowl through fine mesh strainer. Discard the solids. Measure what you are left with, if not planning to further reduce, then salt and pepper to taste.
Store in tightly sealed container in refrigerator until the remaining fat congeals on the top. Remove the fat, and unless not using within 2 days, keep tightly sealed in the refrigerator. Otherwise, freeze, and it will keep for upwards of a month.
Site used for conversions- http://www.gourmetsleuth.com/cooking-conversions/gram-conversions.aspx
History of Brunswick Stew- http://www.brunswickco.com/html/history_of_brunswick_stew.html
Brunswick Stewmaster’s Association- http://www.brunswickstewmasters.com/History.htm
The New Georgia Encyclopedia Brunswick Stew- http://www.georgiaencyclopedia.org/nge/Article.jsp?id=h-555
Georgia’s World Famous Brunswick Stew- http://www.officialguide.com/gistew.html
Video of a variation on Brunswick Stew- http://www.ifood.tv/recipe/brunswick_stew_5
Any questions, feel free to email me at [email protected]