Ghiveci de legume cu carne – Brunswick stew
Acest fel de mancare l-am pregatit pentru prima mea participare la The Daring Kitchen Callenge. Despre ce e vorba aici???!!! Pai The Daring Kitchen e un site unde in fiecare luna se propune un fel de mancare, care este apoi reprodus de persoane de prin toata lumea. Bineinteles, fiecare are un mod aparte de a o realiza. Pe 14 ale fiecarei luni, reteta este dezvaluita si participantele isi etaleaza „realizarile”. De data asta a fost vorba de un fel de ghiveci de legume cu carne american, la origine facut din iepure. Cum in zilele noastre (si la vremea asta din an) iepurii nu se gasesc, eu am folosit carne de curcan si manzat.
Ingrediente (pentru 6 persoane)
- carne: 1 pulpa inferioara de curcan, cam 300 g vita (taiata cubulete) si cam 200 g costita afumata. In total in jur de 800 g .
- 2 cartofi medii, taiati cubulete
- 2 cepe medii, taiate
- 1 cutie rosii in bulion
- 300 g porumb congelat
- 1 cutie fasole rosie, spalata de suc
- 1 bucata telina, taiata cuburi
- 2 morcovi taiati cubulete
- cate 1/2 lingurita: cimbru, maghiran, piper,
- 2 linguri otet balsamic
- 1 praf chilli
- sare dupa gust
- 30 g unt
Mod de pregatire:
In reteta originala se foloseste si zahar, dar porumbul a fost dulce, asa ca eu n-am mai pus.
Mai intai am fiert carnea de vita, curcan si costita afumata in apa cat sa le cuprinda. Intr-o oala mare am pus untul si am calit putin ceapa, apoi morcovul si telina. Am adaugat putin din zeama de carne si am lasat pana s-au inmuiat. Am dezosat carnea de curcan si am pus-o in oala alaturi de cea de vita. Am adaugat celelalte ingrediente (inafara de otet si rosii) si zeama de carne cat sa fie la nivel, am pus capacul si am fiert la foc mic pana ce cartofii s-au fiert.
Am adugat rosiile taiate mic si sucul de rosii si am mai fiert la foc
mic pana ce s-a format sosul.Se spune ca mancarea e gata cand lingura sta dreapta in ea. Uite ca la mine a stat =))) . Pentru culoare am pus si putina ceapa verde.
Gustul mancarii e cam dulce, de la toate legumele, de aceea cand am servit-o am pus deasupra putin otet balsamic.
Si aici este modul de preparare, in engleza
The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s
Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose
recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and
Ted Lee, and from the Callaway, Virginia Ruritan Club.
Hi there! I’m Wolf of Wolf’s
Den. For this Challenge, I chose a popular pan-Southern classic called
Brunswick Stew has a long, and oft debated history. Brunswick, Georgia
claimed that the first Brunswick Stew was created there in 1898. There is, at
the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a
plaque proclaiming this fact.
However, Brunswick, Virginia claims that the first Brunswick Stew was
created there by a camp cook named Jimmy Matthews in 1828, for a hunting
expedition led by Dr. Creed Haskings, a member of the Virginia State
Legislature for a number of years. He was said to have used squirrel in the
original Brunswick Stew created for the group when they returned. The hunters
were at first skeptical of the thick, hearty concoction, but upon tasting it,
were convinced and asked for more.
Every year, there is an Annual Brunswick Stew Cookoff that pits
‘Stewmasters’ from both Virgina and Georgia against their counterparts, and
takes place every October in Georgia.
In the early 20th Cent, the rivalry of the two Brunswicks helped make this
dish as popular as it is today, and it quickly became a pan-Southern classic.
Some recipe call for the original addition of squirrel, but most allow for
chicken, turkey, ham, or pork, even beef on occasion. Rabbit is also used. The
vegetables can vary widely from variation to variation, however, the Brunswick
Stewmasters recipe says *exactly* what is used in competion stews, and states
that “Adding any additional ingredient(s) will disqualify the stew from being
an original Brunswick Stew.”
However, most agree that, Brunswick stew is not done properly “until the
paddle stands up in the middle.”
The first recipe is more traditional – long and involved, as can be many
Southern recipes. The second was the very first Brunswick stew I ever tasted.
Both are fairly straight forward and easy, requiring no special equipment,
techniques, or super hard to find ingredients.
Recipe Source(s)- I’ve included two different recipes for
this Challenge, out of the hundreds of variations out there. The first is from “The
Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be
Southerners” by Matt Lee and Ted Lee”, and the second from the Callaway, Va Ruritan Club, who
hand out cards with their recipe printed on them, every year at the Blue Ridge
Folklife Festival, and where I tried my first ever Brunswick Stew.
Posting Date– April 14, 2010
Blog Checking Lines- The 2010 April Daring Cooks challenge was
hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make
Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros.
Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia
1- I used 2 Serrano Chiles, fresh, stemmed, deseeded and sliced into quarters.
Use what you have on hand or can get easily.
2- I used pork (country style pork ribs, which here, are mostly meat, with very
little bone) instead of rabbit, as it is hard to find, as well as rather on the
expensive side. In fact, the original recipe says to “substitute 1 1/2lbs of
boneless pork shoulder cut to 1” dice”.
3- I used Swanson’s Cooking Chicken Stock, rather than make my own, as it would
have added extra time to an already long cooking time. You could use your own
homemade stock or store bought if you prefer.
4- I used frozen corn, canned butterbeans, red onions, red skinned potatoes,
frozen carrots, and chopped the celery into a rough dice. You could also use
lima beans if butterbeans are not handy or easy to find.
5- Now, it seemed to me that is was a waste of perfectly good bacon and celery
to simply discard them. So I left them in mine. The chiles fell apart as I
tried to remove them, so only the skins were actually removed. You could do the
same if you choose.
6- You can use dried bay leaves if you do not have fresh handy. In fact, the
ONLY reason I used fresh myself, is because I happen to have a Bay plant.
Otherwise, dried is generally the way to go.
Poultry Seasoning contains variations of sage, thyme, pepper, marjoram or
other similar herbs. You can substitute with your favorite herbs and spices if
you cannot find actual poultry seasoning.
Recipes may be halved if you choose.
You may substitute any vegetables you don’t prefer. You may use fresh, canned
or frozen vegetables. My variations are included in the notes. For example-
some recipes include okra in their stew, others use creamed corn.
You may sub out the rabbit for pork, turkey, beef, or even another game animal
if you have it available.
Mandatory- You must use one of the two recipes provided.
Now, to not exclude our vegans/vegetarians, if you’d like, use vegetable stock
and leave out the meats. It won’t be a ‘true’ Brunswick Stew, but it’ll have
the spirit of one.}J
There’s no gluten anywhere in this that I’m aware of, so we’re good in that
Recipe 1- Estimated time-3-4 hours, longer if making the Sunday Chicken
Broth, or your own stock from scratch
Recipe 2- Estimated Time- 1 ½ to 2 ½ hours, depending on whether you have your
meats already cooked first.
Large stock pot, at least 10-12qt OR Dutch Oven , or smaller if you halve the
Measuring cups and spoons
Large wooden spoon for stirring
Recipe One, the Long Way-
Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be
Southerners” by Matt Lee and Ted Lee
Serves about 12
1/4 lb / 113.88 grams / 4 oz slab bacon, rough diced
2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded,
1lb / 455.52 grams / 16oz rabbit, quartered, skinned
1 4-5lb / 1822.08- 2277.6 grams / 64-80oz chicken, quartered, skinned, and most
of the fat removed
1 Tablespoon / 14.235 grams / ½ oz sea salt for seasoning, plus extra to taste
2-3 quarts / 8-12 cups / 64.607-96.9oz Sunday Chicken Broth (recipe below)
2 Bay leaves
2 large celery stalks
2lbs / 911.04 grams / 32oz Yukon Gold potatoes, or other waxy type potatoes,
peeled, rough diced
1 ½ cups / 344.88 grams / 12.114oz carrots (about 5 small carrots), chopped
3 ½ / 804.72 grams / 28.266oz cups onion (about 4 medium onions) chopped
2 cups / 459.84 grams / 16.152oz fresh corn kernels, cut from the cob (about 4
3 cups / 689.76 grams / 24.228oz butterbeans, preferably fresh (1 ¼ lbs) or
1 35oz can / 996.45 grams / 4 cups whole, peeled tomatoes, drained
¼ cup / 57.48 grams / 2.019 oz red wine vinegar
Juice of 2 lemons
Tabasco sauce to taste
Recipe Two, The Short Way-
This version goes on the assumption that you already have cooked your
meats and have broth on hand. This was also my first experience with eating
Brunswick stew. It’s got more of a tomato base, has larger, chunkier
vegetables, but is just as wonderful as recipe one. However, it is a lot
quicker to make than the first recipe.
Brunswick Stew recipe
from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife
Festival in Ferrum, Va.
Serves about 10
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
1-In the largest stockpot you have, which is hopefully larger than the 5 qt
ones I have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough
to have one, fry the bacon over medium-high heat until it just starts to crisp.
Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your
pan, and with the pan on the burner, add in the chiles. Toast the chiles until
they just start to smell good, or make your nose tingle, about a minute tops.
Remove to bowl with the bacon.
2- Season liberally both sides of the rabbit and chicken pieces with sea
salt and pepper. Place the rabbit pieces in the pot and sear off all sides
possible. You just want to brown them, not cook them completely. Remove to bowl
with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil
of your choice, then add in chicken pieces, again, browning all sides nicely.
Remember not to crowd your pieces, especially if you have a narrow bottomed
pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it
3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and
basically deglaze the4 pan, making sure to get all the goodness cooked onto the
bottom. The stock will become a nice rich dark color and start smelling good.
Bring it up to a boil and let it boil away until reduced by at least half. Add
your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon,
chiles and any liquid that may have gathered at the bottom of the bowl they
were resting in. Bring the pot back up to a low boil/high simmer, over
medium/high heat. Reduce heat to low and cover, remember to stir every 15
minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for
approximately 1 ½ hours. Supposedly, the stock may become a yellow tinge with
pieces of chicken or rabbit floating up, the celery will be very limp, as will
the chiles. Taste the stock, according to the recipe, it “should taste like the
best chicken soup you’ve ever had”.
4- With a pair of tongs, remove the chicken and rabbit pieces to a colander
over the bowl you used earlier. Be careful, as by this time, the meats will be
very tender and may start falling apart. Remove the bay leaf, celery, chiles,
bacon and discard.5 After you’ve allowed the meat to cool enough to handle,
carefully remove all the meat from the bones, shredding it as you go. Return
the meat to the pot, throwing away the bones. Add in your carrots, and stir
gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for
at least 25 minutes, or until the carrots have started to soften.
5- Add in your onion, butterbeans, corn and tomatoes. As you add the
tomatoes, crush them up, be careful not to pull a me, and squirt juice straight
up into the air, requiring cleaning of the entire stove. Simmer for another 30
minutes, stirring every so often until the stew has reduced slightly, and
onions, corn and butterbeans are tender. Remove from heat and add in vinegar,
lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and
Tabasco sauce if desired.
6 You can either serve immediately or refrigerate for 24 hours, which makes
the flavors meld more and makes the overall stew even better. Serve hot, either
on its own, or with a side of corn bread, over steamed white rice, with any
braised greens as a side.
In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and
hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all
vegetables are tender. Serve hot.
Optional- Not required for the Challenge-
Sunday Chicken Broth
“The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and
Would-Be Southerners” by Matt Lee and Ted Lee
Makes about 1 quart (4 cups or 919.68 grams or 32.303 oz)
Estimated Time- 1 ¼ hours
Bones and trimmings, but not giblets, of one 3 ½- 4 ½ lb (1594.32-2049.84
grams or 56-72 oz) chicken, or 12-14 oz / 341.64-398.58 grams / approx. 2 cups
chicken bones and trimmings
1 large onion, trimmed, peeled, quartered
6 large stems fresh flat leaf parsley
1 stalk celery, cut into 2” lengths
2 large bay leaves
5 cups / 1149.6 grams / 40.379 oz cold water
1 cup / 229.92 grams / 8.076oz crisp dry white wine
Salt and pepper to taste
Place bones/trimmings in medium stockpot and add onion, parsley, celery and
bay leaves. Add wine and water, liquid should cover all ingredients, if not,
add more until it does. Bring to vigorous simmer over high heat, then reduce
heat and simmer gently for roughly 45 minutes to an hour, skimming any scum or
fat that comes to the surface.
Strain broth into bowl through fine mesh strainer. Discard the solids.
Measure what you are left with, if not planning to further reduce, then salt
and pepper to taste.
Store in tightly sealed container in refrigerator until the remaining fat
congeals on the top. Remove the fat, and unless not using within 2 days, keep
tightly sealed in the refrigerator. Otherwise, freeze, and it will keep for
upwards of a month.