Applefestivalbrunswickstew Recipes

JACK'S BRUNSWICK STEW

Steps:

• Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.
• Place the potatoes in a medium saucepan, cover with water and simmer until tender.
• Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
• Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.
• Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.

AUNT DOT'S BRUNSWICK STEW

Steps:

• Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
• Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
• Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.

BRUNSWICK STEW

Steps:

• In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.

BRUNSWICK STEW

Steps:

• Rinse the chicken and remove any excess fat. Place the chicken and 2 of the bay leaves in a large soup or stockpot and cover with the cold water. Season with salt and black pepper to taste and bring to a low boil. Add the vegetable trimmings as you prep the vegetables. Reduce the heat and simmer for about 1 hour, skimming the top of the broth as needed, until the juices run clear when the chicken is pierced with the tip of a small knife.
• Remove the chicken and set aside to cool. Strain the broth into a large bowl, discarding the bay leaves and vegetable trimmings. Skim and discard the fat from the top of the broth with a large spoon.
• When the chicken has cooled enough to handle, pull the meat from the bones, discarding the skin and bones.
• Place the olive oil and butter in the same pot and heat over medium heat until the butter is sizzling hot (see Know-how, page 100). Season the stew meat and pork butt with salt and black pepper to taste, add to the pot, and cook, stirring occasionally, until brown all over, 10 to 12 minutes. Remove the meat from the pan and set aside.
• Place the onions in the same pot, reduce the heat to low, and cook and stir for about 10 minutes, until soft and light brown. Add the celery and carrots and cook and stir for 5 minutes more. Add the reserved broth, the remaining bay leaves, the beef, pork, tomatoes, ketchup, Worcestershire sauce, and red pepper flakes. Season with salt and black pepper and bring to a low boil. Reduce the heat and simmer, uncovered, for 1 hour.
• Add the chicken and potatoes and continue to cook, stirring occasionally, for 30 minutes longer, until the stew meat is very tender. Remove and discard the bay leaves. Add the corn and butter beans and continue to cook for 15 to 20 minutes more, until the beans are tender. Taste for seasoning and add more salt and pepper, if desired. Serve hot with hot sauce on the side to give it a kick.
• Celebrate Labor Day or the Fourth of July in high Southern style by serving Brunswick Stew with Crispy Crusty Jalapeño Cornbread Sticks (page 58) or Squash Puppies (page 65) and Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint (page 270). Don't forget the Mint Juleps (page 27) and Meyer Lemonade (page 27)!
• With Brunswick, Georgia, and Brunswick County, Virginia, laying competing claims, the exact origins of Brunswick stew remain a mystery, but it hardly matters-either way, the stew is a staple of Southern cuisine. It can be found year-round in restaurants-barbecue joints, mainly-but it's traditionally served on Labor Day, the start of hunting season, as a way to clean last year's meat out of the freezer. Consequently, this vegetable-based stew is made using every kind of meat you could possibly think of-and some you might not want to think of-including chicken, pork, beef, rabbit, and squirrel.

APPLE FESTIVAL BRUNSWICK STEW

Steps:

• Wash chicken,add to large stock pot.Add 6 cups cold water.
• Open canned tomatoes,pour in with juice.Add frozen vegetables and seasonings.Turn on heat to med/low.
• Cover 1 hour,then vent it a little so it won't boil over.
• Cook about 2 1/2 hrs longer, stirring every 1/2 hour or so.
• Take chicken out and skin,and remove bones.Add back into pot and heat through.This can be frozen up to 3 months.
• Also this tends to be a thinner stew,add less water if you desire a thicker stew.
• Serve with yeast rolls,or corn bread.