North Carolina Brunswick Stew Recipes

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.

Steps:

• Put diced tomatoes in slow cooker, begin to heat on high. In a separate pan, brown chicken and stew meat on both sides in vegetable oil. Cook on the stove, covered, 30 minutes. In a separate large sauce pan, bring chicken broth, corn, lima beans and celery to a boil. Cook until heated through. Add chicken, stew meat, vegetables in broth, and spices to slow cooker. Stir to mix, reduce heat to medium high, 6 hour setting. Stir occasionally. Shred chicken and stew meat just before serving.

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!

Steps:

• In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

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.