TRADITIONAL BRUNSWICK STEW
Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).
Provided by Red_Apple_Guy
Categories Stew
Time 1h
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
- Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
- Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.
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!
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
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
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 "original nc 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.
FOODIE FRIDAY: BRUNSWICK STEW | NC STATE UNIVERSITY LIBRARIES
From lib.ncsu.edu
BRUNSWICK STEW RECIPE | MYRECIPES
From myrecipes.com
BRUNSWICK STEW RECIPE AND HISTORY, WHATS COOKING AMERICA
From whatscookingamerica.net
ORIGINAL NC BRUNSWICK STEW RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TRADITIONAL SOUTHERN BRUNSWICK STEW RECIPE - OLE BLUE DOG
From olebluedog.com
BRUNSWICK STEW - SOUTHERN FOOD JUNKIE
From southernfoodjunkie.com
3 CAROLINA BRUNSWICK STEW RECIPES - FOOD NEWS
From foodnewsnews.com
OFFICIAL BRUNSWICK STEW - THE WASHINGTON POST
From washingtonpost.com
ORIGINAL BRUNSWICK STEW – BD NEWS REPORTER
From bdnewsreporter.com
ORIGINAL NC BRUNSWICK STEW RECIPE - CREATE THE MOST AMAZING …
THE COMPLICATED HISTORY OF BRUNSWICK STEW - SOUTHERN …
From southernliving.com
SOUTHERN BRUNSWICK STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRUNSWICK STEW THE ORIGINAL VERSION : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEST BRUNSWICK STEW - KATHERINE P. STILLERMAN
From historicalnovel.com
NORTH CAROLINA STYLE BRUNSWICK STEW | BRUNSWICK STEW, POULTRY …
From pinterest.com
CAROLINA BRUNSWICK STEW RECIPE | MYRECIPES
From myrecipes.com
BRUNSWICK STEW - CAROLINA COUNTRY
From carolinacountry.com
BRUNSWICK STEW: WHO REALLY CREATED THIS POPULAR REGIONAL DISH?
From 10best.com
OUR COAST’S FOOD: BRUNSWICK STEW - COASTAL REVIEW
From coastalreview.org
TRADITIONAL STEW FROM VIRGINIA, UNITED STATES OF AMERICA - TASTEATLAS
From tasteatlas.com
BRUNSWICK STEW - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
BRUNSWICK STEW - WIKIPEDIA
From en.wikipedia.org
OLD FASHIONED BRUNSWICK STEW | SYRUP AND BISCUITS
From syrupandbiscuits.com
THE BATTLE OF BRUNSWICK STEW | SOUTHERN LIVING
From southernliving.com
BRUNSWICK STEW (THE ORIGINAL VERSION) | RECIPE - PINTEREST
From pinterest.com
BRUNSWICK STEW - CHARLOTTE MAGAZINE
From charlottemagazine.com
REAL SOUTHERN STYLE BRUNSWICK STEW - CLASSIC AMERICAN RECIPE
From youtube.com
HOW NORTH CAROLINA DOES BRUNSWICK STEW RIGHT - INDY WEEK
From indyweek.com
BRUNSWICK STEW - ISLAND LIFE NC
From islandlifenc.com
AUTHENTIC BRUNSWICK STEW RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TRADITIONAL BRUNSWICK STEW WITH PORK AND CHICKEN RECIPE - THE …
From thespruceeats.com
BRUNSWICK: THE HISTORY OF THIS TRADITIONAL SOUTHERN STEW
From local.nrcolumbus.com
BRUNSWICK STEW: SOUTHERN SIDE OR MAIN COURSE? | NORTH CAROLINA
From lenoir.ces.ncsu.edu
NORTH CAROLINA BRUNSWICK STEW RECIPES - FOOD NEWS
From foodnewsnews.com
BRUNSWICK STEW COOK-OFF | NORTH CAROLINA COOPERATIVE EXTENSION
From currituck.ces.ncsu.edu
BRUNSWICK STEW | OUR STATE
From ourstate.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