Good morning folks,
This week we had Brunswick Stew for Man Food Mondays. I have been wanting to make this for some time now. What brought this on was the girl child had been to her grand parents to get together with her grandmother. Michelle’s parents had picked up some BBQ from a local restaurant, and she brought home the leftovers. There was a small container of Brunswick stew with it and I of course had to eat some.
The history of Brunswick stew is a colorful one. There is a claim that this delightful dish was created here in Brunswick, GA on July 2, 1898. There is a different claim that it was created on a hunting expedition in 1828 by a Virginia Legislator’s chef. Since one of the claims involves a politician I discount that one….. <grin>. the last one claims that it was one of Queen Victoria’s favorite dish, and it was created in Braunschweig, Germany. Since I have German ancestors, I can go with that claim as well.
Be that as it may, this is one delicious dish, and it is not that difficult to make. You can stop in at the local BBQ joint and buy some pulled pork if you do not have time to cook your own if you want. You can use left over chicken pulled off the bone or you can boil some up like I did and create it from scratch. Just for a tease I made a pulled pork dish that I will talk about on next Monday so for now just stop in to the local joint or use your favorite recipe ( this is one of mine ) and use the leftovers.
Let’s get started!
- 6 legs and thighs
- 2 lbs. pulled pork
- 4 stalks celery
- 6 carrots
- 2 medium onion cut each into ¼
- 1 bay leaf
- 1cup green beans
- 1 16 oz package frozen corn or 1 15 oz can corn
- 4 medium tomatoes peeled, sliced and seeded
- salt to taste
- black pepper to taste
- ¼ cup Worcestershire
- 2 cups chicken broth OR chicken stock
- 1 cup okra
- 1 16 oz package of baby Lima beans or mixed vegetables
- In stock pot or black iron dutch oven just cover chicken in water and bring water to a boil with bay-leaf, carrots, celery, and one of the onions. Then, simmer for 1 hour.
- Once chicken is done remove from pot and de-bone. Then, shred chicken and set aside.
- Strain stock and keep 2 cups out, using a mesh strainer press the solids through into the stock and discard the veggie remainders.
- Pour the stock into your 6 qt slow cooker and Add the second onion and the remaining ingredients, set on low for 8 to 10 hours or high for 4 to 6 hours.
This was a great first attempt for me and I will be revisiting it again before to long to tweak it a bit.
Give it a try and let me know what you think.
‘Til next Monday, Take Care.