Best 5 Brunswick Stew From Caswell County Nc Recipes
Embark on a culinary journey to Caswell County, North Carolina, renowned for its rich culinary heritage and delectable Brunswick stew. This hearty and flavorful stew, a staple of local gatherings and celebrations, is a symphony of flavors, featuring tender meats, fresh vegetables, and a distinctive blend of spices. As you explore the diverse recipes passed down through generations, discover the secrets of creating an authentic Caswell County Brunswick stew that embodies the spirit of Southern hospitality and culinary excellence.
Let's cook with our recipes!
BRUNSWICK STEW
Follow step-by-step, photo illustrated instructions to make our delicious, and hearty, Brunswick Stew. We're combining Chicken, Pork BBQ, and some of our favorite vegetables, to make this stew from scratch. Brunswick Stew is a traditional side dish served in barbecue restaurants throughout the South, but it's great as a main course of its very own. Just add saltine crackers or bread.
Provided by Steve Gordon
Categories Soups
Time 1h45m
Number Of Ingredients 15
Steps:
- Rinse the fryer under cold running water.
- Place fryer in large stock pot and cover with water about 6 inches over chicken.
- Bring to a boil, reduce heat to medium and let chicken cook for one hour.
- Remove cooked chicken from pot, set aside to cool.
- Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
- Add the beans and corn to a large stock pot.
- Wash, peel and cut up the potatoes, add to the beans and corn.
- Add enough water to cover the vegetables by about 2 inches.
- Cook over medium heat, stirring often, until vegetables are tender. About one hour.
- While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
- Shred chicken into small pieces.
- When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
- Add tomato sauce.
- Add apple cider vinegar
- Add brown sugar.
- Add black pepper
- Add salt.
- Add butter.
- Add Texas Pete Hot Sauce.
- Add tomato paste.
- Add Worcestershire Sauce.
- Stir well.
- Add chicken to the stew.
- Add pork barbecue to stew.
- Add Ketchup. Stir well.
- Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
- Stock or liquid from vegetables may be added if needed to obtain desired consistency.
- Serve warm and Enjoy!
BRUNSWICK STEW
This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.
Provided by RENE1959
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
- Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
- Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g
BRUNSWICK STEW
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. -Alyce Ray, Forest Park, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 quarts.
Number Of Ingredients 16
Steps:
- Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.
Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
BRUNSWICK STEW FROM CASWELL COUNTY, NC
Courtesy of the Bethel Church of Christ Several churches do an excellent job with brunswick stew. If you are a brunswick stew lover like I am, then you probably won't be disappointed with this church recipe. It has a very nice red color that comes from the tomato products. Bethel Church has used it every year for more than 25 years. A quart sells for about $4 in 1997 dollars. A quart is two adult servings. Bethel Church's brunswick stew is the best I've had, and I've tried a lot of them. It is very similar to the brunswick stew served at Bullock's Bar-B-Cue.
Provided by RainbowButterfly
Categories Stew
Time 2h
Yield 5 gallons
Number Of Ingredients 18
Steps:
- Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end.
- Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process.
- When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning.
- An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick.
- Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well.
- Enjoy!
NORTH CAROLINA BRUNSWICK STEW
In NC, the fall air is often filled with the aroma of pork being barbecued over hot coals. This is one of the most popular fund raisers in the state. Cold Slaw is usually served with the barbecue along with hush puppies and baked beans. One of the largest such events in the state is in Charlotte, NC. In addition to the aforementioned menu items, this group serves Brunswick Stew with the meal. It is not unusual for this event to be attended by 7-10 thousand hungry patrons. There are hundreds of recipes for this delicious stew, with each cook insisting that hers is the original and best of all. The following recipe is the one that is used for the Mallard Creek barbecue, and this cook thinks that IT is the BEST! The taste is well worth the time for preparation. The stew is not "beautiful" but one forgets that quickly when it is tasted!
Provided by Gwanny Hill
Categories Meat
Time 2h45m
Yield 25-30 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken, beef and pork in very large pot and cover with water.
- Bring to boiling point, reduce heat and simmer until meats are tender.
- Remove any bones and grind meat in food processor or on coarse blade of food chopper.
- Remove any foam from cooking liquid or strain through cheese cloth.
- Cook rice in strained liquid for 30 minutes, stirring frequently to prevent sticking.
- Add corn, tomatoes and butter and cook for an additional 30 minutes.
- Add ground meat and seasonings as desired and cook for an additional 20 minutes.
- Add water or canned chicken broth if mixture is too thick.
- Serve with cornbread.
- This is a very hearty stew and does not need additional menu items.
- The stew can be frozen--will yield about 20 pints for freezer.
Tips:
- Use a variety of meats, such as chicken, pork, and beef, to create a flavorful stew.
- Don't be afraid to experiment with different vegetables, such as corn, potatoes, and carrots.
- Use a good quality stock or broth to add flavor to the stew.
- Simmer the stew for at least 1 hour, or until the meat is tender and the vegetables are cooked through.
- Serve the stew with cornbread or biscuits for a complete meal.
Conclusion:
Brunswick stew is a delicious and hearty dish that is perfect for a cold winter day. With its variety of meats, vegetables, and spices, it is sure to please everyone at the table. So next time you're looking for a comforting and flavorful meal, give Brunswick stew a try. You won't be disappointed!
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