NORTH CAROLINA BRUNSWICK STEW
In NC, the fall air is often filled with the aroma of pork being barbecued over hot coals. This is one of the most popular fund raisers in the state. Cold Slaw is usually served with the barbecue along with hush puppies and baked beans. One of the largest such events in the state is in Charlotte, NC. In addition to the aforementioned menu items, this group serves Brunswick Stew with the meal. It is not unusual for this event to be attended by 7-10 thousand hungry patrons. There are hundreds of recipes for this delicious stew, with each cook insisting that hers is the original and best of all. The following recipe is the one that is used for the Mallard Creek barbecue, and this cook thinks that IT is the BEST! The taste is well worth the time for preparation. The stew is not "beautiful" but one forgets that quickly when it is tasted!
Provided by Gwanny Hill
Categories Meat
Time 2h45m
Yield 25-30 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken, beef and pork in very large pot and cover with water.
- Bring to boiling point, reduce heat and simmer until meats are tender.
- Remove any bones and grind meat in food processor or on coarse blade of food chopper.
- Remove any foam from cooking liquid or strain through cheese cloth.
- Cook rice in strained liquid for 30 minutes, stirring frequently to prevent sticking.
- Add corn, tomatoes and butter and cook for an additional 30 minutes.
- Add ground meat and seasonings as desired and cook for an additional 20 minutes.
- Add water or canned chicken broth if mixture is too thick.
- Serve with cornbread.
- This is a very hearty stew and does not need additional menu items.
- The stew can be frozen--will yield about 20 pints for freezer.
BRUNSWICK STEW
Follow step-by-step, photo illustrated instructions to make our delicious, and hearty, Brunswick Stew. We're combining Chicken, Pork BBQ, and some of our favorite vegetables, to make this stew from scratch. Brunswick Stew is a traditional side dish served in barbecue restaurants throughout the South, but it's great as a main course of its very own. Just add saltine crackers or bread.
Provided by Steve Gordon
Categories Soups
Time 1h45m
Number Of Ingredients 15
Steps:
- Rinse the fryer under cold running water.
- Place fryer in large stock pot and cover with water about 6 inches over chicken.
- Bring to a boil, reduce heat to medium and let chicken cook for one hour.
- Remove cooked chicken from pot, set aside to cool.
- Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
- Add the beans and corn to a large stock pot.
- Wash, peel and cut up the potatoes, add to the beans and corn.
- Add enough water to cover the vegetables by about 2 inches.
- Cook over medium heat, stirring often, until vegetables are tender. About one hour.
- While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
- Shred chicken into small pieces.
- When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
- Add tomato sauce.
- Add apple cider vinegar
- Add brown sugar.
- Add black pepper
- Add salt.
- Add butter.
- Add Texas Pete Hot Sauce.
- Add tomato paste.
- Add Worcestershire Sauce.
- Stir well.
- Add chicken to the stew.
- Add pork barbecue to stew.
- Add Ketchup. Stir well.
- Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
- Stock or liquid from vegetables may be added if needed to obtain desired consistency.
- Serve warm and Enjoy!
BRUNSWICK STEW
Provided by Food Network
Categories main-dish
Time 6h10m
Yield 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.
- Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
BRUNSWICK STEW
Provided by Food Network
Time 2h40m
Yield 20 plus servings
Number Of Ingredients 17
Steps:
- Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.
BRUNSWICK STEW
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. -Alyce Ray, Forest Park, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 quarts.
Number Of Ingredients 16
Steps:
- Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.
Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
NORTH GEORGIA BRUNSWICK STEW
Brunswick stew is my favorite southern food and a traditional side at pig-pickins (BBQs). When i was growing up in Rome, GA I would eat this at picknics and festivals. This recipe was a photocopy of a photocopy from some southern cooking magazine that came from our very southern cleaning lady. I always cook a big pot and freeze most of it for quick dinners. It takes all day to cook, but can be made in sections ahead of time.
Provided by GreenEyedLS
Categories Stew
Time 6h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
- Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
- Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
- Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
- Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
- Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
- Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
- (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.
Nutrition Facts : Calories 794, Fat 27.9, SaturatedFat 9.8, Cholesterol 108.8, Sodium 1524.9, Carbohydrate 98.7, Fiber 17.6, Sugar 16.8, Protein 42.4
HARMON'S BRUNSWICK STEW
This is the easiest recipe I have ever seen for Brunswick stew, and it is delicious.
Provided by charles harmon
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 35m
Yield 7
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes.
- Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock.
- Cook on High until hot, at least 30 minutes.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 37.9 g, Cholesterol 77 mg, Fat 12.7 g, Fiber 4.5 g, Protein 30 g, SaturatedFat 4.6 g, Sodium 1527.7 mg, Sugar 5.7 g
BRUNSWICK STEW
This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.
Provided by RENE1959
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
- Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
- Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g
More about "north carolina brunswick stew food"
NORTH CAROLINA BRUNSWICK STEW RECIPE - LOAVES AND DISHES
From loavesanddishes.net
Ratings 1Calories 370 per servingCategory Main
- In a 6-8 quart stock pot cover chicken with water and fill to within 3” of the rim and add tbs kosher salt, celery ribs, onion (leave skin on), head garlic (leave skin on) and carrots
- In an 8 quart stockpot, combine the chicken, pork, the drippings and juice from the pork pan, the mashed part of the potatoes and gently mix together.
BRUNSWICK STEW - ISLAND LIFE NC
From islandlifenc.com
Estimated Reading Time 1 min
FOODIE FRIDAY: BRUNSWICK STEW - NORTH CAROLINA STATE …
From lib.ncsu.edu
Estimated Reading Time 2 mins
BRUNSWICK STEW - BETTER HOMES & GARDENS
From bhg.com
BRUNSWICK STEW - CAROLINA COUNTRY
From carolinacountry.com
NORTH GEORGIA BRUNSWICK STEW RECIPES - FOOD NEWS
From foodnewsnews.com
BRUNSWICK STEW - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
THE COMPLICATED HISTORY OF BRUNSWICK STEW | SOUTHERN LIVING
From southernliving.com
BRUNSWICK STEW RECIPE AND HISTORY, WHATS COOKING AMERICA
From whatscookingamerica.net
A BLASPHEMOUS BRUNSWICK STEW RECIPE | CHARLOTTE OBSERVER
From charlotteobserver.com
NORTH CAROLINA BRUNSWICK STEW - CHAMPSDIET.COM
From champsdiet.com
BRUNSWICK STEW - OUR STATE | CELEBRATING NORTH CAROLINA
From ourstate.com
HOW TO MAKE EASTERN NC BRUNSWICK STEW! - YOUTUBE
From youtube.com
THE ORIGINS OF BRUNSWICK STEW AREN'T WHAT YOU THINK
From wideopeneats.com
GEORGIA BRUNSWICK STEW - SAVOR THE FLAVOUR
From savortheflavour.com
BRUNSWICK STEW RECIPE (WITH PORK AND CHICKEN) - KITCHN
From thekitchn.com
BRUNSWICK STEW - GYPSYPLATE
From gypsyplate.com
OUR COAST'S FOOD: BRUNSWICK STEW | COASTAL REVIEW
From coastalreview.org
HOW NORTH CAROLINA DOES BRUNSWICK STEW RIGHT - INDY …
From indyweek.com
BRUNSWICK STEW POISONED NEARLY 300 AT NC CHURCH BARBECUE | THE …
From thestate.com
BRUNSWICK STEW WITH CHICKEN, POTATOES, CORN, AND LIMA BEANS …
From thespruceeats.com
BRUNSWICK STEW - OUR STATE | CELEBRATING NORTH CAROLINA
From ourstate.com
CAROLINA ON MY MIND. BRUNSWICK STEW IN MY BELLY. - GO FOOD
From gofoodfood.cc
NORTH CAROLINA FIRM RECALLS BRUNSWICK STEW PRODUCTS DUE TO
From fsis-prod.fsis.usda.gov
BRUNSWICK STEW - WIKIPEDIA
From en.wikipedia.org
BRUNSWICK STEW | TRADITIONAL STEW FROM VIRGINIA | TASTEATLAS
From tasteatlas.com
SOUTHERN BRUNSWICK STEW – PLANTPURE NATION
From plantpurenation.com
BRUNSWICK STEW - CAROLINA COUNTRY
From carolinacountry.com
SLOW COOKER BRUNSWICK STEW - I HEART RECIPES
From iheartrecipes.com
BRUNSWICK STEW - SOUTHERN FOOD JUNKIE
From southernfoodjunkie.com
BEST BRUNSWICK STEW - KATHERINE P. STILLERMAN
From historicalnovel.com
RECIPE OF THE MONTH: CHICKEN BRUNSWICK STEW WITH ROASTED GARLIC
From ncfieldfamily.org
“OLD SCHOOL” BRUNSWICK STEW | THE LOCAL PALATE
From thelocalpalate.com
BEST BRUNSWICK STEW RECIPE - HOW TO MAKE BRUNSWICK STEW
From delish.com
BRUNSWICK STEW: SOUTHERN SIDE OR MAIN COURSE? | NORTH CAROLINA ...
From lenoir.ces.ncsu.edu
PIONEER WOMAN BRUNSWICK STEW – GET RECIPE VIDEOS
From tpwrecipes.com
TRADITIONAL SOUTHERN BRUNSWICK STEW RECIPE - OLE BLUE DOG
From olebluedog.com
SOUTHERN SOUL'S BRUNSWICK STEW RECIPE - GARDEN & GUN
From gardenandgun.com
TAINTED BRUNSWICK STEW BLAMED FOR FOOD POISONING AT CABARRUS …
From abc11.com
BRUNSWICK STEW POISONS 300 CHURCHGOERS AT A CONGREGATION …
From newsweek.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love