South Georgia Style Brunswick Stew
OK, Bros, Here is my Brunswick stew recipe. Use it as a template, you are free to substitute as you want, we don't make it the same way twice.
Brunswick Stew
Make base stock:
1 Left-over ham bone, or a few ham hocks
1 Onion, chopped coarsely
1 Carrot, chopped coarsely
2 Celery ribs, chopped coarsely
8 quarts water
1 teaspoon whole black peppercorns
Put all the stock ingredients in a large pot, bring to a boil, reduce to a simmer, and cook for about 1 hour. Let stock cool down a little.
6 pounds bone-in rabbit or chicken pieces
3-4 pounds meat (pork butt, brisket, chuck, veal) cooked
-This is where you put in your BBQ meat, your choice
6 cups lima or butterbeans, fresh or frozen(defrosted)
6 cups corn kernels, fresh or frozen
5 pounds baking potatoes, peeled and diced
2 each, 28 ounce cans crushed tomatoes, or equivalent
1 each, 10 ounce package frozen cut green beans, defrosted
½ cup Worcestershire sauce
2 Tablespoons yellow mustard
3 teaspoons cayenne pepper (or more to taste)
Salt and Black pepper, to taste
When the stock has cooled down some, fish out the ham bone or the ham hocks and set aside.
Add the rabbit or chicken to the stock, bring back to a boil, reduce heat, and simmer about 1 and ¼ hours, till chicken or rabbit is fork tender.
Remove chicken from pot, set aside to cool.
Add all remaining ingredients to pot, adding as much water as needed to cover every thing by at least 2 inches. Continue cooking at a simmer for 30-45 minutes.
Meanwhile, shred chicken (or rabbit) from bones, removing chicken skin. Shred the meat from the ham bone or hocks.
Shred or chop your cooked BBQ meat.
When potatoes are mostly done, add all the chicken, ham, and meat to the pot and continue to simmer until all the meat and vegetables are very soft and blended together into a thick stew.
Stir frequently from the bottom up to prevent scorching and burning, adding as much water as necessary to keep the stew from becoming too thick.
Taste for salt and pepper and adjust seasoning if necessary.
