![]() ![]() You don't make Brunswick stew with bones.īorn, raised, grew up in Brunswick, Georgia. Bay leaves? Chicken bones? No BBQ sauce or Worcestershire? Why bother. ![]() If you want an ACTUAL Brunswick Stew recipe passed down from my family's women since the 1920's, please contact me.įor those who commented "It's missing something." The missing ingredients are, in my opinion, BBQ Sauce (1/2 C or more) and Worcester Sauce (1/4 C or more). Granted, there are a million variations of this recipe, but I've eaten it throughout the South (and every Texas BBQ joint seems to serve a mediocre version), and I like the tang and smokiness of adding Worcester and BBQ (vinegar based - make at home with cider vinegar, ketchup, S&P, liquid smoke, hot-sauce to taste, brown sugar to taste). In my opinion, a rare Epicurious miss: there are better recipes on the 'net than this oneĤ stars as made for taste and ease of preparation. Made this with some changes based on reviews: used only boneless chicken thighs, no green pepper, substituted edamame for the limas ( not a fan), added fresh garlic and worchestshire. As suggested, I tried my crockpot- browned floured chicken and then onions in oil, added to the pot and mixed in all other ingredients- cooking on low for 8 hours. A quick shredding of the chicken in the pot, served over boiled potatoes. ![]() Quick and easy! We all really liked this- the cayenne adds an excellent kick and the flavor overall was very good. I grew up in Virginia and always heard that the recipe for Brunswick stew was 3 meats (rabbit, squirrel, & chicken), 3 vegetables from above the ground (corn, tomatoes, and lima beans), and 3 vegetables from under the ground (onion, potatoes, and carrots). "2 cups corn kernels, fresh or frozen, thawed "2 cups lima beans, fresh or frozen, cooked "3 cans (14.5 ounces each) diced tomatoes This ones tastes the closest to what my mom made (she used chicken) of several recipes I've tried (minus the green pepper). In a large skillet, cook the diced bacon until fat is rendered. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. Combine flour, salt, pepper and cayenne dredge the chicken. Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Add 1 1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add remaining ingredients, including reserved bacon cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender. Lima beans and bell peppers must be regional, but not in Brunswick stew I've seen-meat +corn+ tomatoes +onions=B.S. This wasn't bad, but it didn't knock my socks off. Basically it just gave me some ideas for my own stews when I'm just using whatever is in the house. I liked the lima beans and the corn - made for a bit of a change from carrots. I wouldn't make this exact recipe again - nothing about it stood out. I substituted the baby limas with edame but this stew is a bit strange. I like it the more I eat it but something is keeping me from liking it as much as I should. I think it needs more seasoning maybe some sage or oregano. I used chicken instead of rabbit and that might have been better with a more gamey taste.īrunswick stew, barbecue sauce,currry are really styles of cooking that cannot be con.tained in a recipe. In Georgia, frozen lima beans are a no-no from long ago and I'm not sure my ancestors knew about bay leaves. The only thing we ever did with bell pepper was stuff them with ground beef. ![]()
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