Sunday, February 10, 2008

Trying to Reconcile the Brunswick Stew

I can't remember the last time I had Brunswick stew. It was definitely during a visit to Durham, probably about 10 years ago.

It kind of stays with you (there's something about how Southern cuisine likes to cook stuff until it falls apart.) Since I have a slow cooker now, I gave it a shot on Saturday:

My first attempt at Brunswick stew.

None of the recipes I found seemed quite right, so I ended up mashing a few of them together (primarily from, Epicurious, someone named Amelia, and one that's on a few different blog sites but was actually taken from Southern Living).

I don't think I got the proportions quite right -- it was kind of tough trying to reconcile the different recipes. Some called for differing amounts of cider vinegar and Worcestershire sauce (which I had to get). I also ended up overfilling the crock pot, and it ended up being a little chicken-heavy.

After about 5 hours, I took the chicken out, shredded it and added most of it back in, along with adding extra corn, tomato, and lima beans, which helped the ratio.

I'd also made some substitutions -- instead of regular chili sauce, I used Sriracha. I also added okra, which I don't get to eat very often (I like it, in spite of, or perhaps even because of, its odd sliminess).

The Verdict

The taste was a little off -- an odd kind of sweetness. And not enough heat -- maybe more cayenne pepper next time. And I'd left out potato, which was a mistake: It wasn't quite thick enough (I didn't check to see if it passes the spoon test). But all in all, it was still pretty good.

It had better be -- unless I freeze the leftovers, I'm going to be eating it for the rest of the week.

Want some?

1 comment:

Becky said...

Hmm. Looks a LOT like this soup we got at a hotel in Jamaica.