Wednesday, April 2, 2014

Georgia-Style Brunswick Stew

While we were still enduring the chilly weather in New York, I stirred up a pot of Brunswick stew, something I grew up eating in Savannah. There is a lot of variation when it comes to ingredients since this recipe's roots are as a hunter's stew. You can basically use any meat or combination of meats, though I'm partial to the pulled pork version. Add in a variety of veggies, serve some cornbread on the side, and you've got your weekly dose of comfort food. And it's even better the next day.

Brunswick Stew
Recipe adapted from Jamie Deen

4 tablespoons (1/2 stick) butter
3 cloves garlic, minced
1 large onion, finely chopped
One 15-ounce can roasted tomatoes
4 cups chicken stock
1/2 cup vinegar-based barbecue sauce
1/2 cup sweet mustard-based barbecue sauce
2 tablespoons Worcestershire sauce
1 tablespoon light brown sugar
1/4 teaspoon cayenne pepper
1 1/2 pounds smoked pulled pork (bought or homemade)
10 oz. bag frozen corn
10 oz. bag frozen lima beans
10 oz. bag frozen okra
Salt and ground pepper to taste

Melt the butter in a large pot over medium-high heat. Once melted and foamy, add the garlic and onions and saute until soft, about 4 minutes. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, pork, lima beans, corn, okra and salt and pepper. Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick, about 1 1/2 hours, stirring on occasion.



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