Introduction by the Blog Author
Brunswick stew is a secret power food guzzled in copious quantities in the American southeast. It is peculiarly, strangely delicious. It may be the best "heat-and-serve" canned stew available anywhere. Of course, disputes over the origin and proper ingredients abound.
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =
from Wikipedia:
Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated, in addition to a claim of a German origin.
Brunswick stew is a secret power food guzzled in copious quantities in the American southeast. It is peculiarly, strangely delicious. It may be the best "heat-and-serve" canned stew available anywhere. Of course, disputes over the origin and proper ingredients abound.
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =
from Wikipedia:
Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated, in addition to a claim of a German origin.
Ingredients
Recipes for Brunswick stew vary greatly but it is usually a tomato-based stew containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat,m but chicken, pork and beef are also common ingredients. Some versions have a distinctly smoky taste. Eastern North Carolina Brunswick Stew has potatoes, which thickens it considerably. Eastern Virginia Brunswick Stew tends to be thinner, with more tomato flavor and less smoky flavor.
The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency. Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.
The main difference between the Georgia and Virginia versions have been the types of meat used. The Virginia version tends to favor chicken as the primary meat, along with rabbit. The Georgia version tends to favor pork and beef along with squirrel. As there is no "official" recipe for Brunswick stew, it is possible to find chicken, pork, beef, and other types of meat included in the same recipe. North Carolina natives have been known for their own unique concoction, similarly thick and tomato based, using chicken-breast chunks and pulled Eastern North Carolina-style barbecue (pork) as the meat.
The town of Brunswick, Georgia, and Brunswick County, Virginia, both claim to be the origin of the stew.
A plaque on an old iron pot in Brunswick, Georgia, states the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island. competing story claims a Virginia state legislator's chef invented the recipe in 1828 on a hunting expedition.
However, Marjorie Kinnan Rawlings, in her 1942 Cross Creek Cookery, wrote that the stew, said to have been one of Queen Victoria's favorites, may actually come from Braunschweig, Germany.
In areas where Brunswick stew is sold for fundraising, it is made in large iron pots over open flame or gas. Unlike soup, the stew is usually allowed to simmer and cook for long periods of time. This may be attributed to the older tradition of putting game meats into the stew, which might require a longer cooking time to ensure that the meats were tender.
Commercial Stew from Mrs. Fearnow
Mrs. Fearnow's is a popular brand of canned Brunswick stew. In the 1920s Mrs. Lillie Pearl Fearnow began making her stew on Hope Farm in Virginia. Still made with the same recipe, it is now owned by Bost Distributing Company.
http://en.wikipedia.org/wiki/Brunswick_stew
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =
This stuff is good. My son will eat it!!!
Love this stew.
An Amazon.com review written October 1, 2012, by Jaci Pergerson
This stew rocks. My 6 year old loves it. Better than the stew in the refrigerated tub. We plan to have lots on hand this winter for if the power goes out, etc. We haven't seen it in stores for about 3 months but the web site blames the distributor and they say that it will be back soon. Yeah!!!! It is really good and it has been around forever.
No comments:
Post a Comment