Campfire Southern BRUNSWICK
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irginia has a long history with Brunswick Stew. It has been part of our Fall heritage and tradition for generations. Growing up, each Fall, my family would participate in making a large batch of Brunswick Stew. It was a process that started before dawn and extended throughout the day for at least 10 hours. The stew was made in a large pot over a campfire. It was stirred continuously as the fire was stoked. For this recipe, my goal is to speed up the process. It’s a recipe that still has the authentic Southern taste, but that can be created in a ¼ of the time. It is a recipe that can be completed in your kitchen or over a campfire—even in your backyard. I cut the time to prepare the stew by using a storebought rotisserie chicken and prepared BBQ pulled pork. I then blend the flavors with 15 minutes in my Instant Pot before finishing the stew over a campfire. These two tricks cut the cooking time, while the stew still ends with a campfire smoke finish. Here’s the recipe, including the time savor tips. 2 Cups of Rotisserie Chicken, diced. Be sure to include both dark and white meat and some skin for flavor 2 Cups of prepared BBQ pulled pork (Found in the Meat Department) 6 cups of Chicken Broth (2 Cups for the Instant Pot and Set 4 Cups aside for later) 1 Yellow Onion, chopped 2 Large Russet Potatoes, cubed with skin on 1 Cup of Frozen Corn
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Dine Wine & Stein I FALL 2020 2020
Stew
1 Cup of Frozen Okra 2 Cups of Frozen Lima Beans 1 Cup of Frozen Veg-All 14oz Can of diced tomatoes, including juice
***Add all of the above to your Instant Pot. If you have a small IP, you may need to do two batches, ensuring that there is at least 1 cup of chicken stock in each batch. Pressure Cook for 15 minutes and use the Quick Release Method**** Add all of the above ingredients to a large pot after the pressure cooking process. Add the following to the pot to further season your stew: 3 Cloves of minced garlic 1 Cup of Hickory BBQ Sauce 4 Cups of Chicken Broth 1 Tablespoon of Dash regular blend seasoning 1 Tablespoon Cumin 1 tsp of ground pepper Mix all ingredients and let simmer on the stove or place the pot on a grate over your campfire. Plan to simmer for three hours. If using a campfire, remove the pot’s lid for the last hour and let the campfire “season” your stew. Serve with a slice of cornbread and enjoy! WWW.DINEWINEANDSTEIN.COM
