Monday, October 26, 2009
Brunswick Stew - A Year-Round Favorite From Eastern North Carolina
And one note, while I'm at it. I've posted this picture with some reluctance. Anyone who blogs about food and includes pictures knows the risks and perils of photographing certain foods, and especially stews. This picture does not do the stew justice, but I thought it was appropriate to show how dense this stew is. Of course, you can add more chicken broth, if you would like it to be soupier.
Oh! And just one more note - I promise! I know not everyone will have access to Eastern North Carolina Barbecue, but the original recipe I got from my friend Diana didn't have any barbecue in it, and we got hooked on it anyway. So don't hesitate to make it without the Eastern North Carolina barbecue.
This is a source, I found on the Internet today, for Eastern North Carolina barbecue available by FedEx. I've never ordered from them, but I did receive some shipped from there as a Christmas gift several years ago, and it was good. They also sell Brunswick Stew, but mine is better! And my collards are better too!
CORA'S EASTERN NORTH CAROLINA BRUNSWICK STEW
(adapted from Diana Pike - and revised from previous post)
2 whole boiled or roasted chickens (I use roasted chickens from the grocery deli!)
2 lbs. total – any combination of ground round (85% lean),pork and/or turkey
3 cans midget (or smallest you can find!) lima beans, drained
3 cans white shoe peg corn and liquid
3 cans diced tomatoes
1 large bottle Heinz ketchup
2 tbsp. butter (optional)
1 lb. Eastern North Carolina Barbecue (see source above for ordering the real thing)
2 14-oz. cans chicken broth
Remove cooked and cooled chicken from bone, chop and reserve to add later. In a very large Dutch oven (I use Le Creuset 9-qt.) or similar heavy pot, brown ground beef, pork and/or turkey and drain excess fat, if desired. Add cooked chicken, cans of vegetables, including liquid from corn, and drained butter beans, ketchup and butter to the cooked meats; heat to simmering. Simmer on low for a few hours until thickened. Serves lots or freezes well in sealed airtight containers. Reheat in microwave or over low heat on stove, so it doesn’t burn on the bottom of the pot. This makes a huge pot of stew, which can be served with cornbread, or as a side dish with North Carolina barbecue, fried chicken, slaw, potato salad and hushpuppies! Serves lots and lots of people. Freezes well.
Posted by Cora at 10:48 PM