Challenge de Abril: Brunswick Stew!

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

El Daring Cooks Challenge de este mes fue: Brunswick Stew!!! Este tipo de estofado es un plato típico del sur de los Estados Unidos y he aquí la receta:

- 1/4 lb/113.88 grams/4 oz slab bacon, rough diced [Resulta que fue un relajo encontrar tocino en trozos, no en rebanadas y cuando encontré en el Costco ¿Qué creen? Me equivoqué, y en vez de tomar un paquete de tocino en trozos ¡¡¡Tomé uno en rebanadas!!! … en fin… ése usé.]
- 2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded, flattened. [Yo le puse 3, jaja, porque me gusta la comida enchilosa, jiji].
- 1lb/455.52 grams/16oz rabbit, quartered, skinned. [Nope, no encontré conejo así que usé Pork Shoulder].
- 4-5lb/1822.08- 2277.6 grams/64-80oz chicken, quartered, skinned, and most of the fat removed
- 1 Tablespoon/14.235 grams/½ oz sea salt for seasoning, plus extra to taste
- 2-3 quarts/8-12 cups/64.607-96.9oz Sunday Chicken Broth [Como sí es algo tardada la receta decidí comprar consomé líquido en vez de hacerlo yo :s… si así tardé todo un día…]
- 2 Bay leaves
- 2 large celery stalks
- 2lbs/911.04 grams/32oz Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced. [Desgraciadamente es difícil encontrar muchos tipos de papa aquí en Hermosillo, así que me tuve que conformar con papa blanca chica, salió bueno, anyway].
- 1 ½ cups/344.88 grams/12.114oz carrots (about 5 small carrots), chopped
- 3 ½/804.72 grams/28.266oz cups onion (about 4 medium onions) chopped
- 2 cups/459.84 grams/16.152oz fresh corn kernels, cut from the cob (about 4 ears). [Sí, señor. Compré las mazorcas y las desgrané… las “derrumbé”, diría mi sobrinito.].
- 3 cups/689.76 grams/24.228oz butterbeans, preferably fresh (1 ¼ lbs) or defrosted frozen [Otra complicación porque no hay concenso sobre qué tipo de frijoles serían así que usé alubias de Verde Valle… que dicho sea de paso, hay que cocerlas con mucha anticipación porque requieren más tiempo de cocción].
- 1 35oz can/996.45 grams/4 cups whole, peeled tomatoes, drained.
- ¼ cup/57.48 grams/2.019 oz red wine vinegar.
- Juice of 2 lemons.
- Tabasco sauce to taste.

Directions-


1-In the largest stockpot you have [Efectivamente usé el más grande que tenía donde mi mama prepara el menudo, jaja, es un ollón enorme, pero realmente tiene razón, usen uno muy grande, es más cómodo], which is hopefully larger than the 5 qt ones I have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough to have one, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your pan, and with the pan on the burner, add in the chiles. Toast the chiles until they just start to smell good, or make your nose tingle, about a minute tops. Remove to bowl with the bacon.

2- Season liberally both sides of the rabbit [puerco] and chicken pieces with sea salt and pepper. Place the rabbit [puerco] pieces in the pot and sear off all sides possible. You just want to brown them, not cook them completely. Remove to bowl with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil of your choice, then add in chicken pieces, again, browning all sides nicely. Remember not to crowd your pieces, especially if you have a narrow bottomed pot. Put the chicken in the bowl with the bacon, chiles and rabbit [puerco]. Set it aside.

3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and basically deglaze the pan, making sure to get all the goodness cooked onto the bottom. The stock will become a nice rich dark color and start smelling good. Bring it up to a boil and let it boil away until reduced by at least half. Add your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit [puerco], bacon, chiles and any liquid that may have gathered at the bottom of the bowl they were resting in. Bring the pot back up to a low boil/high simmer, over medium/high heat. Reduce heat to low and cover, remember to stir every 15 minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for approximately 1 ½ hours [yo lo tuve un poco más para que se ablande bien la carne]. Supposedly, the stock may become a yellow tinge with pieces of chicken or rabbit [puerco] floating up [pues así, así de que realmente flotaran, no me pasó porque no era tanto el consomé], the celery will be very limp, as will the chiles. Taste the stock, according to the recipe, it “should taste like the best chicken soup you’ve ever had”. [It did, it REALLY did].

4- With a pair of tongs, remove the chicken and rabbit [puerco] pieces to a colander over the bowl you used earlier. Be careful, as by this time, the meats will be very tender and may start falling apart [Sip, lo hicieron =)]. Remove the bay leaf, celery, chiles, bacon and discard. After you’ve allowed the meat to cool enough to handle, carefully remove all the meat from the bones, shredding it as you go. Return the meat to the pot, throwing away the bones. Add in your carrots, and stir gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for at least 25 minutes, or until the carrots have started to soften.

5- Add in your onion, butterbeans, corn and tomatoes. As you add the tomatoes, crush them up, be careful not to pull a me [así venía la receta, no sé qué quisieron decir], and squirt juice straight up into the air, requiring cleaning of the entire stove. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and onions, corn and butterbeans are tender. Remove from heat and add in vinegar, lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and Tabasco sauce if desired.

6 You can either serve immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot, either on its own, or with a side of corn bread, over steamed white rice, with any braised greens as a side. [¡Nosotros nos lo comimos con pan y unas buenas cervezas! =)].


Realmente fue bastante interesante hacer este plato que, como bien observaron mis compañeros de cocina, es como una mezcla entre pozole, tinga, birria y sabe que otros platos mexicanos dijeron, jaja. ¡Ya querían comprar tostadas y guacamole para comer!.

Mi segundo Challenge y todo un éxito. Quedó delicioso. Algo enchiloso por los serranos y porqué fui bastante generoso con la salsa Tabasco, jaja. Pero realmente muy, muy rico. ¡¡Y el recalentado está MUCHO mejor!!.

Sale!!

Fotos: Mario Alviso Becerril (Excepto la última, jaja) a quien se le está muy agradecido.

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.