North Carolina Brunswick Stew

"In NC, the fall air is often filled with the aroma of pork being barbecued over hot coals. This is one of the most popular fund raisers in the state. Cold Slaw is usually served with the barbecue along with hush puppies and baked beans. One of the largest such events in the state is in Charlotte, NC. In addition to the aforementioned menu items, this group serves Brunswick Stew with the meal. It is not unusual for this event to be attended by 7-10 thousand hungry patrons. There are hundreds of recipes for this delicious stew, with each cook insisting that hers is the original and best of all. The following recipe is the one that is used for the Mallard Creek barbecue, and this cook thinks that IT is the BEST! The taste is well worth the time for preparation. The stew is not "beautiful" but one forgets that quickly when it is tasted!"
 
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Ready In:
2hrs 45mins
Ingredients:
10
Serves:
25-30
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ingredients

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directions

  • Put chicken, beef and pork in very large pot and cover with water.
  • Bring to boiling point, reduce heat and simmer until meats are tender.
  • Remove any bones and grind meat in food processor or on coarse blade of food chopper.
  • Remove any foam from cooking liquid or strain through cheese cloth.
  • Cook rice in strained liquid for 30 minutes, stirring frequently to prevent sticking.
  • Add corn, tomatoes and butter and cook for an additional 30 minutes.
  • Add ground meat and seasonings as desired and cook for an additional 20 minutes.
  • Add water or canned chicken broth if mixture is too thick.
  • Serve with cornbread.
  • This is a very hearty stew and does not need additional menu items.
  • The stew can be frozen--will yield about 20 pints for freezer.

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Reviews

  1. I use to go to Mallard Creek BBQ every year to get the Brunswick stew, till Covid shut it down ..I was in luck that one of my customers actually knew the exact recipe to make there stew because he volunteered to help cook it for a few years … I decided to take him up on the recipe and it turned out great and right on point with what I got at the annual event .. With that being said I also saw this recipe and I decided to check how close it was to the original .. It is basically the same one I was given on a hand written index card a few years ago .. The only thing I do a bit different is add some whole kernel corn to the stew to give it a little more corn flavor because the cream of corn cooks down a good bit and ya don’t seem to get the corn crunch unless you add a few cans of the whole kernel … I make it now on cold rainy days or when I get the craving for it , which is pretty often …
     
  2. Very good recipe! I was going to cut the recipe down for less servings but decided to make it as it was posted and shared it with my wife the 1st night and then with my co-workers the next day at lunch. All who ate it gave it 5 stars. It did take some extra time to make and I enjoyed using my grinding attatchment for my food processor (haven't used that in quite a while!). It did take me extra time to take the fat out of the liquid too. I used some dried cayenne peppers that came from my garden to spice it up. Thanks, gwanny!
     
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RECIPE SUBMITTED BY

I am a retired RN living in Charlotte, NC. My husband died in 2003 on July 4 so my only housemates are my two dogs, FuTu and Little Bit. My 3 children and their families all live within 45 minutes of me. I love to cook, and often send meals out to sick and elderly or families with new babies. I collect cookbooks, have about 500 but still love to check 'ZAAR daily for new ideas and recipes. The cookbook I use most often is called "Recipes and Remembrances" and has 1000 recipes compiled by my Sunday School class from church members--in compiling the recipes, each committee member included their on favorites so that we could use this as our main source for cooking.
 
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