Food & Drink
Southern Soul’s Brunswick Stew Recipe
Yields 15-18 servings
The South’s original hunt camp staple
photo: Jacqueline Stofsick | Food Styling: Phillip Rhodes
Ingredients
-
1/2 lb. salted butter
3 cups (2 large) finely diced sweet onions
2 tbsp. minced garlic
2 tsp. cayenne pepper
1 tbsp. freshly ground black pepper
1 tbsp. sea salt
1/4 cup high-quality Worcestershire sauce
1/2 cup North Carolina vinegar barbecue sauce
1 cup sweet mustard-based barbecue sauce
3 lbs. meat (preferably smoked)
2 quarts crushed fresh tomatoes or high-quality canned tomatoes
2 cups coarsely chopped fresh tomatoes
1 quart fresh shucked sweet yellow or white corn (frozen in a pinch)
1 quart fresh baby butter beans (frozen in a pinch)
2 quarts homemade chicken stock
Texas Pete Hot Sauce
Preparation
In a good-size cast-iron Dutch oven or stockpot, melt butter over medium-high heat. Add diced onions, then garlic, and sweat until translucent, about 15 minutes.
Stir in cayenne pepper, black pepper, salt, and Worcestershire. Simmer for 6–8 minutes, then add barbecue sauces and meat to the pot (you want to completely cover the meat with the sauces), and cook for another 10 minutes.
Add tomatoes, corn, and beans, stir in chicken stock, and let it all simmer for a few hours over medium heat, adding more stock to thin if needed.
Southern Soul co-owners Griffin Bufkin and Harrison Sapp like to add ten shakes of Texas Pete to the pot and stir that in, but you can add your favorite cayenne pepper sauce to taste.
Plate up with saltines or warm buttermilk cornbread. A specialty winter warmer ale or a Beaujolais pairs well with the stew’s big, earthy flavors.
Recipe from Griffin Bufkin and Harrison Sapp of Southern Soul Barbecue in St. Simons Island, Georgia
Related Stories:
Food & Drink
Collard Pesto
Move over basil, this wintry Southern green is the star
Anatomy of a Classic
DIY Duck Pastrami
Whether you bring it home from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement
Drinks
Bloody Good Holiday Punch
A Bloody Bull is an even richer spin on a Bloody Mary. Make it batch-style, like one G&G writer’s family, and prepare to bowl over your party guests
Trending Stories:
Arts & Culture
Vivian Howard Says Goodbye to A Chef’s Life
The chef, author, and television star reveals her favorite episodes—and previews her new show to come
Food & Drink
Five Secret Southern Ingredients
Tips and recipes for turning kitchen staples into winning Southern dishes
Arts & Culture
Southbound: A Photographic Look at the Modern South
The largest exhibition yet of twenty-first-century Southern photography tells a sweeping story of the region