Brunswick Stew
The great Georgia humorist Roy Blount Jr. once joked, “Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits.” The origin of this thick stewed concoction is debatable, but most trace it back to 1828 in Brunswick, Georgia. Brunswick stew is a thick vegetable stew with shredded meat that is cooked over low heat in a large pot. Traditionally, it was made from squirrel or sometimes rabbit, and it has always been a popular way for hunters to make a complete meal from their wild game. Today, Brunswick stew is popular across the Southeast, although the squirrel and rabbit are generally replaced with pork, chicken, and beef. The vegetables might include corn, onions, tomatoes, beans, squash, or okra. Often it is the feast for large gatherings, festivals, and fund-raisers.
Recipe information
Yield
make 1 1/4 gallons, serves 10 to 12
Ingredients
Preparation
Step 1
Place the pork and chicken in a large stockpot with the water. Bring to a boil over medium heat. Reduce the heat and cook at a slight boil for 3 hours, or until the pork is tender. Remove the meat to a platter and let cool. When cool enough to handle, bone the meat, discard fat and skin, and chop into small pieces.
Step 2
Using a large spoon, skim the grease from the top of the stock. Measure 10 cups of stock and pour into a medium pot. Reserve the remaining stock. Add the diced potatoes, salt, black pepper, garlic powder, cayenne pepper, and beef bouillon to the stock and bring to a boil. Cook for 10 minutes, then add the onions, beans, and corn to the pot. When the liquid returns to the boil, cook for an additional 5 to 10 minutes, or until the potatoes are tender.
Step 3
Reduce the heat and add the reserved meat, crushed tomatoes, ketchup, mustard, brown sugar, Worcestershire, and lemon juice. Simmer for 30 minutes, stirring frequently. If the stew becomes too thick, add a little of the reserved stock. Serve warm.
Cooking Method
Step 4
Stove
