Do you love the taste of hickory-smoked meats? If so, you’re going to love our Brunswick stew recipe! This dish is a hickory house specialty and it’s perfect for winter weather. It’s made with fresh vegetables, smoked meats, and a delicious sauce that will warm your soul. We recommend serving this stew with hush puppies and coleslaw for a hearty meal that will satisfy your hunger. Give our recipe a try today and see just how good hickory house food can be!
1. The history of Brunswick Stew
is a hodgepodge of stories, legends, and facts. One thing that most people agree on is that Brunswick stew has been around for a very long time. While the first official recipe was recorded in 1828 when Dr. Creed Haskins shared his family’s traditional Southern stew recipe with the local newspaper, it had already been popular amongst Virginians for well over 100 years by then.
In fact, one of the oldest known references to our beloved southern dish dates all the way back to 1790 when Martha Washington asked her nephew Burwell Bassett Jr., who was being trained as a chef at Thomas Jefferson’s Monticello Plantation where he learned how to prepare many French dishes if he would make
2. What goes into a good Brunswick Stew recipe?
A good Brunswick Stew recipe has a perfect balance of vegetables, meat, and sauce. There are many variations of the stew, but all include some combination of corn, lima beans, potatoes, tomatoes, onions, and pork or chicken. The hickory house version is especially delicious! Our secret ingredient? BBQ sauce! It gives the stew a tangy flavor that everyone loves.
If you’re looking for an easy way to make a hearty meal that the whole family will love, try this Brunswick Stew recipe from Old Hickory House. You won’t be disappointed!
– hickory house
– BBQ sauce
– Brunswick Stew recipe
– old hickory house style Brunswick Stew recipe
3. How to make Brunswick Stew from scratch
Ingredients:
-one pork butt, cut into small pieces
-three cups of chicken broth
-one cup of tomato sauce
-half a cup of BBQ sauce
-five potatoes, peeled and cubed
-two cups of corn kernels
-one large onion, chopped
-salt and pepper to taste. Instructions:
In a large pot or Dutch oven over medium heat, brown the pork in batches. Add the chicken broth, tomato sauce, BBQ sauce, potatoes, corn kernels, onion salt, and pepper. Bring to a boil then reduce heat to low and simmer for two hours stirring occasionally. Serve hot with hush puppies on the side. Enjoy! hickory house Brunswick stew recipe hickory
4. Variations on the traditional Brunswick Stew recipe
In many areas of the United States, there are regional variations on this traditional recipe. Here are some of the more interesting ones:
– In West Virginia and Pennsylvania, Brunswick Stew is made with squirrels or rabbits instead of chicken.
– In Kentucky, they prefer to use mutton in their Brunswick stew recipes because it has a deeper flavor than beef. Mutton also takes longer to cook so this cooking method allows cooks to tenderize tough cuts of meat by cooking them slowly over several hours.
– A popular variation in North Carolina uses pork hams that have been cooked and then chopped up into small pieces before being added back into the stew pot along with tomatoes, corn kernels or lima beans (or both), okra pods
5. Serving suggestions for Brunswick Stew:
– Serve with hush puppies and coleslaw for a complete meal.
– Enjoy as a side dish at your next barbecue.
– Top with shredded cheese and sour cream for extra flavor.
– Use leftovers as the filling for a Brunswick Stew quesadilla. Yum!
Brunswick stew is the perfect comfort food on a cold winter day. This recipe is based on the one served at Old Hickory House, one of my favorite restaurants. It’s hearty, flavorful, and downright delicious! I know you’ll love it!
Ingredients:
– ½ lb smoked ham hocks or bacon ends – ¼ cup all-purpose flour
– ½ teaspoon baking powder – ½ teaspoon salt
– ¼ teaspoon black pepper – ½ cup onion, chopped
– ½ cup celery, chopped – ½ cup green bell pepper, chopped
– one 14. oz can diced tomatoes, undrained – one 15 oz can corn, drained
– one 12 oz can lima beans, drained – ¼ cup hickory sauce (or BBQ sauce)
Instructions:
01. In a large pot or Dutch oven, combine the ham hocks or bacon ends, flour, baking powder, salt, and pepper. Stir well to combine.
02. Add onion, celery, green bell pepper, and tomatoes. Stir well to combine.
03. Add corn and lima beans. Stir well to combine.
04. Add hickory sauce and stir well to combine.
05. Bring the stew to a boil over high heat, then reduce heat to low and cover with a lid.
06. Simmer for one hour, stirring occasionally until meat is falling off hocks or bacon ends are tender (if using hocks), or until all vegetables are tender if using bacon ends).
07. Remove hocks from the pot before serving (if used).
6. A few tips for making a perfect pot of Brunswick Stew every time
– Be sure your pot is deep enough to hold at least a gallon of liquid as the stew will bubble and splatter. It’s best if you can find an actual Brunswick Stewpot with hooks to hang over the fire, but a large Dutch oven works fine too. I use my 12-quart stainless steel stockpot for this recipe. Don’t be tempted to cook it in smaller batches; it doesn’t freeze or reheat well because the chicken dries out, so make up a big batch! (If you want to cut down on cooking time, skip this step!)
– For hickory aroma without hickory chips (!), just add one hickory flavored bacon per pot. If hickory chips are available, add them to the fire at the same time you add hickory flavored bacon.
– To save time, I use hickory smoked chicken in this recipe and cook it right along with the other ingredients. You can also boil or roast a whole fryer chicken (skin removed) ahead of time and dice it up for Brunswick Stew before adding it back into the pot!
– For hickory aroma without hickory chips (!), just add one hickory flavored bacon per pot. If hickory chips are available, add them to the fire at the same time you add hickory flavored bacon.
Conclusion
Whether you’re a hickory house Brunswick stew expert or just looking for the perfect recipe, this article has everything you need. Learn how to make hickory house style Brunswick Stew by following our step-by-step instructions and then share your favorite version of hickory House Style with us in the comments below!
Brunswick stew is a rich, hearty dish that originated in the American South. It was named after Brunswick County, Virginia, and has been around since colonial times! The hickory House Style of hick-a-ree Stew is served as an appetizer or side dish at many restaurants across America today because it’s so versatile: you can add anything from pork to cornbread crumbs for extra flavor (or omit them altogether). In this recipe, we’ll use chicken thighs instead of breast meat because we think they have more flavor than white meat does when cooked slowly over low heat with all those delicious vegetables.”
Power by pollytosmart
