North Carolina Brunswick Stew |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 30 |
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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! Ingredients:
1 (5 lb) stewing chicken |
4 lbs beef roast |
1 1/2 lbs lean pork |
1 1/4 cups rice, uncooked |
1 (1 lb) can creamed corn |
3 quarts canned tomatoes |
1/2 lb butter |
salt, to taste |
pepper, to taste |
cayenne, to taste |
Directions:
1. Put chicken, beef and pork in very large pot and cover with water.
2. Bring to boiling point, reduce heat and simmer until meats are tender.
3. Remove any bones and grind meat in food processor or on coarse blade of food chopper.
4. Remove any foam from cooking liquid or strain through cheese cloth.
5. Cook rice in strained liquid for 30 minutes, stirring frequently to prevent sticking.
6. Add corn, tomatoes and butter and cook for an additional 30 minutes.
7. Add ground meat and seasonings as desired and cook for an additional 20 minutes.
8. Add water or canned chicken broth if mixture is too thick.
9. Serve with cornbread.
10. This is a very hearty stew and does not need additional menu items.
11. The stew can be frozen-will yield about 20 pints for freezer.
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