Brunswick Stew

El invitado de invierno
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Brunswick Stew
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Description

Brunswick Stew is a traditional dish of the American South. Make your own version of this hearty stew at home with this recipe for Brunswick Stew. Made with a blend of rabbit, chicken, and pancetta, this savory meat stew also includes a host of vegetables such as celery, carrots, onion, tomatoes and corn. Potatoes lend their soft texture and flavor to this stew that is seasoned with bay leaf, lime, and just a dash of hot sauce.

Ingredients

114 grams pancetta (cut into large dice)
vegetable oil
2 chili peppers
1/2 kilogram rabbit (in pieces)
1 1/2 kilograms chicken (skinless)
1 tablespoon salt
chicken broth (2 lt.)
2 bay leaves
2 celery ribs
1 kilogram potatoes (in large pieces)
2 carrots (large, sliced)
2 onions (in wedges)
400 grams navy beans (cooked)
200 grams corn kernels
1 kilogram tomatoes (peeled, canned tomatoes may be used)
1/4 cup red wine vinegar
2 lime
hot sauce

Directions

1In a very large saucepan, fry the pancetta with two drops of vegetable oil on medium heat until crispy. Remove and set aside.
2In the oil from the pancetta, saute the chili peppers. Remove and set aside.
3Season the rabbit and chicken pieces with salt and saute in the same saucepan. Remove and set aside.
4Add 2 cups chicken broth to the saucepan. Reduce for 5 minutes.
5Add the rest of the chicken broth, rabbit, chicken, chili peppers, bay leaves, celery, and potatoes. Bring to a boil. Cover the saucepan and lower the heat, stir occasionally and cook for 1 1/2 hours.
6Turn off the heat and place the rabbit and chicken pieces in a bowl. Let them cool and shred. Place back in the saucepan.
7Add the carrots and bring to a boil. Cook on low heat without a lid for 25 minutes or until the carrots are tender.
8Add the onion, beans, corn kernels, and tomatoes. Continue to cook on low heat for 30 minutes.
9Turn off the heat and add the vinegar and lime juice. Taste for salt and add, if needed. Add hot sauce to taste.
10For richer taste, prepare one day before serving.
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