Here it is, y'all. I haven't tried this recipe yet, myself, but you can believe that after having located it a few weeks ago while perusing The Cookbook, it's at the top of my list. In my opinion, it looks seriously perfect and delicious and almost exactly the way I remember from childhood. See, my parents used to drive my sister and me down to Jekyll Island, Georgia, to the beach when we were kids, and somewhere along the way we'd stop at this little shack of a restaurant and have fantastic barbeque and Brunswick stew. Even though I remember tasting and loving it, I wouldn't actually eat the stew for a couple of reasons: 1 - Serious or not, my parents mentioned something about there being SQUIRREL in it! and 2 - It also had lima beans, and those I could see with my own eyes. Er, no thankee, ma'am.
Mom's recipe for Brunswick Stew has the lima beans but no squirrel. The one below has neither! I'm goin' for it this weekend, I think!
Country Brunswick Stew
(from On Mimosa Boulevard: Memories, Meals and Blessings, published by the women of Roswell Presbyerian Church in Roswell, Georgia, November 2005.)
1 lb. beef
1 lb. pork
1 lb. chicken
Boil each in water (I'd add at least some salt and pepper to the water, myself) seperately, cool, then finely chop (in the food processor, if you have one). Save broth.
1 20 oz. can tomato puree
1 lb. onions, finely diced
1 20 oz. can shoe peg corn
1 8 oz. bottle ketchup
2 1/2 Tbsp. Worcestershire sauce
2 oz. white vinegar
Tabasco sauce to taste
salt and pepper to taste
6 1/2 cups broth from boiled meats
1/4 tsp. cayenne pepper
Combine meat with remaining ingredients and cook together for 2 hours.