Chef’s Corner BY NATASHA POGREBINSKY “Brunswick Stew” 26 March 2017 i LIC COURIER i www.qns.com Natasha Pogrebinsky Exec. Chef Bear & Sterle’s Country House www.BearNYC.com, http://sterlescountryhouse.com/ Now is the best time of the year for hearty stews. The key to a superb stew is a combo of several different meats –not just beef. The Brunswick Stew goes way back with roots in the South. If you ever find yourself down there, be ready to fight about who makes the best version, and where the original Brunswick came from – Georgia, Virginia, Kentucky or Tennessee. Just like the South, this stew is hot, full of sass and hits you right in the gut. It’s a perfect slow cooked comfort meal you can serve on a weeknight or at a winter dinner party with a great bottle of pinot noir. In your stew pot, season the pork shoulder and brown the pork shoulder chunks in a little bit of butter (about 5 minutes), add in the rest of the ingredients and slowly brown and stir for about 5 minutes. Take off the heat. In a separate pot, slow simmer the chicken fully submerged in water for about 45 minutes with 3 garlic cloves, 1 bay leaf, 1 whole onion, a little salt and pepper. Remove the chicken, let it cool, then remove the meat from the bones and chop. Place the bones back in the broth and boil the chicken broth until it starts to form a rich flavor (about 15 minutes). Combine the chicken with all the other ingredients in the stew pot, at enough stock to almost cover all the ingredients, place a lid on it and slowly simmer for about 2.5 hours on low flame. The BruNswick sTew (serves 10) Ingredients: 5lb chicken 1 bay leaf 1 whole onion 3 garlic cloves 3lbs pork shoulder – chunks 1 tablespoon butter ½ lb thick cut bacon ¼ lb salt pork or lardo 16 cups of cut corn 5 yellow onions – chopped 1 pound fresh okra - chopped 2 lbs cooked lima beans 2 green bell peppers – chopped 5 tomatoes – chopped ½ teaspoon tobacco sauce (or 1 oz crushed red pepper) fresh ground black pepper, salt for seasoning, dill or parsley for garnish i
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