Brunswick Stew (Daring Cooks Challenge April 2010)

brunswick stew in a turtle & mandatory spoon

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

Spring is my favourite season! I love it when the days are bright & warm, flowers begin to blossom, cute & furry animals are slaughtered for their meat…for this challenge I couldn’t bring myself to use rabbit so I substituted this with sourdough animal shaped bread rolls. I did however use chicken & bacon to create this delicious stew.

stew

Rabbit

Pigeon

Hedgehog

Wolf’s Notes:

Version One-
1- I used 2 Serrano Chiles, fresh, stemmed, deseeded and sliced into quarters. Use what you have on hand or can get easily.
2- I used pork (country style pork ribs, which here, are mostly meat, with very little bone) instead of rabbit, as it is hard to find, as well as rather on the expensive side. In fact, the original recipe says to “substitute 1 1/2lbs of boneless pork shoulder cut to 1” dice”.
3- I used Swanson’s Cooking Chicken Stock, rather than make my own, as it would have added extra time to an already long cooking time. You could use your own homemade stock or store bought if you prefer.
4- I used frozen corn, canned butterbeans, red onions, red skinned potatoes, frozen carrots, and chopped the celery into a rough dice. You could also use lima beans if butterbeans are not handy or easy to find.
5- Now, it seemed to me that is was a waste of perfectly good bacon and celery to simply discard them. So I left them in mine. The chiles fell apart as I tried to remove them, so only the skins were actually removed. You could do the same if you choose.
6- You can use dried bay leaves if you do not have fresh handy. In fact, the ONLY reason I used fresh myself, is because I happen to have a Bay plant. Otherwise, dried is generally the way to go.

Version Two-

Poultry Seasoning contains variations of sage, thyme, pepper, marjoram or other similar herbs. You can substitute with your favorite herbs and spices if you cannot find actual poultry seasoning.

Recipe 1- Estimated time-3-4 hours, longer if making the Sunday Chicken Broth, or your own stock from scratch
Recipe 2- Estimated Time- 1 ½ to 2 ½ hours, depending on whether you have your meats already cooked first.

Equipment needed-
Large stock pot, at least 10-12qt OR Dutch Oven , or smaller if you halve the recipe used
Cutting board
Knives
Measuring cups and spoons
Colander
Large bowl
Large wooden spoon for stirring
Tongs

Recipe One, the Long Way
From “The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners” by Matt Lee and Ted Lee

Serves about 12

1/4 lb / 113.88 grams / 4 oz slab bacon, rough diced
2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded, flattened
1lb / 455.52 grams / 16oz rabbit, quartered, skinned
1 4-5lb / 1822.08- 2277.6 grams / 64-80oz chicken, quartered, skinned, and most of the fat removed
1 Tablespoon / 14.235 grams / ½ oz sea salt for seasoning, plus extra to taste
2-3 quarts / 8-12 cups / 64.607-96.9oz Sunday Chicken Broth (recipe below)
2 Bay leaves
2 large celery stalks
2lbs / 911.04 grams / 32oz Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced
1 ½ cups / 344.88 grams / 12.114oz carrots (about 5 small carrots), chopped
3 ½ / 804.72 grams / 28.266oz cups onion (about 4 medium onions) chopped
2 cups / 459.84 grams / 16.152oz fresh corn kernels, cut from the cob (about 4 ears)
3 cups / 689.76 grams / 24.228oz butterbeans, preferably fresh (1 ¼ lbs) or defrosted frozen
1 35oz can / 996.45 grams / 4 cups whole, peeled tomatoes, drained
¼ cup / 57.48 grams / 2.019 oz red wine vinegar
Juice of 2 lemons
Tabasco sauce to taste

Directions

1-In the largest stockpot you have, which is hopefully larger than the 5 qt ones I have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough to have one, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your pan, and with the pan on the burner, add in the chiles. Toast the chiles until they just start to smell good, or make your nose tingle, about a minute tops. Remove to bowl with the bacon.

2- Season liberally both sides of the rabbit and chicken pieces with sea salt and pepper. Place the rabbit pieces in the pot and sear off all sides possible. You just want to brown them, not cook them completely. Remove to bowl with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil of your choice, then add in chicken pieces, again, browning all sides nicely. Remember not to crowd your pieces, especially if you have a narrow bottomed pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it aside.

3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and basically deglaze the4 pan, making sure to get all the goodness cooked onto the bottom. The stock will become a nice rich dark color and start smelling good. Bring it up to a boil and let it boil away until reduced by at least half. Add your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon, chiles and any liquid that may have gathered at the bottom of the bowl they were resting in. Bring the pot back up to a low boil/high simmer, over medium/high heat. Reduce heat to low and cover, remember to stir every 15 minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for approximately 1 ½ hours. Supposedly, the stock may become a yellow tinge with pieces of chicken or rabbit floating up, the celery will be very limp, as will the chiles. Taste the stock, according to the recipe, it “should taste like the best chicken soup you’ve ever had”.

4- With a pair of tongs, remove the chicken and rabbit pieces to a colander over the bowl you used earlier. Be careful, as by this time, the meats will be very tender and may start falling apart. Remove the bay leaf, celery, chiles, bacon and discard.5 After you’ve allowed the meat to cool enough to handle, carefully remove all the meat from the bones, shredding it as you go. Return the meat to the pot, throwing away the bones. Add in your carrots, and stir gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for at least 25 minutes, or until the carrots have started to soften.

5- Add in your onion, butterbeans, corn and tomatoes. As you add the tomatoes, crush them up, be careful not to pull a me, and squirt juice straight up into the air, requiring cleaning of the entire stove. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and onions, corn and butterbeans are tender. Remove from heat and add in vinegar, lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and Tabasco sauce if desired.

6 You can either serve immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot, either on its own, or with a side of corn bread, over steamed white rice, with any braised greens as a side.

Recipe Two, The Short Way
This version goes on the assumption that you already have cooked your meats and have broth on hand. This was also my first experience with eating Brunswick stew. It’s got more of a tomato base, has larger, chunkier vegetables, but is just as wonderful as recipe one. However, it is a lot quicker to make than the first recipe.



Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.

Serves about 10

2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
Tomato juice

Directions

In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

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6 responses to “Brunswick Stew (Daring Cooks Challenge April 2010)

  1. AHAHAHA!! The animal-shaped bread rolls are HILARIOUS!! What a fun idea! I totally agree with you about discarding things – if you like the taste and texture of the bacon, why not leave it in!? It’s a nice chunky stew anyway, so leaving the bacon in wouldn’t harm the texture in any way.

  2. Such a cute hedgehog, rabbit and pigeon! Its great you got that spoon standing up 🙂 I’m lucky enough to have tasted this very delicious stew. Your description of the joys of spring is very funny.

  3. Perfect breads to accompany the stew! I like that you included the spoon standing up to show how thick the traditional stew should be. Thanks for commenting on my blog.

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