![]() I liked the lima beans and the corn - made for a bit of a change from carrots. Basically it just gave me some ideas for my own stews when I'm just using whatever is in the house. This wasn't bad, but it didn't knock my socks off. Lima beans and bell peppers must be regional, but not in Brunswick stew I've seen-meat +corn+ tomatoes +onions=B.S. Add remaining ingredients, including reserved bacon cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add 1 1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Combine flour, salt, pepper and cayenne dredge the chicken. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. In a large skillet, cook the diced bacon until fat is rendered. "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). 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). Quick and easy! We all really liked this- the cayenne adds an excellent kick and the flavor overall was very good. A quick shredding of the chicken in the pot, served over boiled potatoes. 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. 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. 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. 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). 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). Bay leaves? Chicken bones? No BBQ sauce or Worcestershire? Why bother. You don't make Brunswick stew with bones.īorn, raised, grew up in Brunswick, Georgia. God forbid anyone have a variation on the Brunswick stew you grew up with! Don't like it? Don't find it "authentic"? Then don't make FROM FORT COLLINS, CO Would you provide your recipe for Brunswick Stew ![]() Next time we see her, we'll ask her if she minds. It contains ingredients (okra and San Mineato sausage) which Edna Lewis does not mention. ![]() Having said that, I've got a batch stewing out back right now. Hello brethren - it bears mention that this recipe is attributed to Edna Lewis, a goddess of southern cooking. Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Step 5Īdd bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Step 4Īdd remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes. Add 1 tablespoon oil to pot and brown remaining rabbit transfer to plate. Brown half of rabbit, turning once, about 10 minutes total. Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess. Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. ![]()
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