RFCJ RECIPE ARCHIVE


RFCJ CHARTER  

POSTING GUIDELINES  

KOSHER FAQ  

Search RFCJ Archives


RECIPE CATEGORIES
Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW!
Select the number of days to go back below

Questions or Comments

KC: Brunswick Stew - meat

Posted by : Judith Sobel

Serving Size  : 12  
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  lb            frying chicken*
    2      lb            chuck roast or other beef roast
    1      lb            chicken thighs, boned and skinned
    2      qts           water
    3      large         onions -- quartered
    2 1/2  cups          ketchup (to taste
    1      large(28 0z)  can diced tomatoes w/juice
    4      cans (17 oz)  creamed corn
      1/4  cup           cider vinegar
    1 1/2  TBS           poultry seasoning or just sage
    1      TBS           salt
    1      tsp           black pepper or to taste
      1/2  tsp           cayenne pepper or a dash of tabasco
      1/2  tsp           liquid smoke(optional)
 
 Day 1

 Combine meat and poultry in a large kettle with water and 
 bring to a boil.  Cover and lower heat.  Simmer for two 
 hours or unti meat is tender.  It should be about to fall 
 off the bones. You can also pressure cook  meat  about 30 
 minutes on 15 lb pressure. Cut roast into several large 
 chunks if using pressure cooker.
 
 Remove meat from broth.  Remove skin and bones . Shred in 
 large chunks.  Refrigerate meat and broth separately over 
 night so you will be able to remove all the fat the next 
 day.
 
 Day 2

 Chop meat and onion together by hand or use the food 
 processor to chop meat and onion.  If using the processor, 
 put in small quantities of chicken and meat in with onion 
 chunks. Do several small batchs to avoid over processing 
 it. Mixture should be quite coarse. 
 
 Put the meat mixture, broth, tomatoes, corn and the rest 
 of the ingredients into a large pot.  Bring mix to boil,
 turn light to low and simmer uncovered for about 2 hours 
 or until everything sort of blends together.  Stir 
 frequently to keep beef from sticking to the bottom of the 
 pot. Check seasoning and correct if needed.
 
 This makes about 5-7 quarts.  Amounts in the recipe are 
 approximate; you can use anything that you have around.  
 
 NOTES : Some people add lima beans which I dislike . 
         Occasionally, I'll add some left over diced 
         potatoes.  
 
 To save work, I usually try to get skinned, boned chicken 
 thighs and breasts.  There is also a lot less fat when 
 using the pre-boned and skinned poultry.  On the other 
 hand, they do add more flavor to the broth.

Archivist's note: This is a kosher version of a classic 
recipe from the American South.  

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.