Cumin In Brunswick Stew: A Key Ingredient?

Brunswick stew is a thick, tomato-based stew that is considered a classic Southern dish. It is typically made with a combination of meats, including chicken, pork, beef, and vegetables such as corn, lima beans, and potatoes. While the recipe has evolved over time, it is believed to have originated in either Brunswick County, Virginia, or Brunswick, Georgia, and was originally made with small game meats such as squirrel, rabbit, and other wild game.

While there are many variations of the recipe, cumin does not appear to be a common ingredient in Brunswick stew. However, the dish is known for its blend of savoury and slightly sweet flavours, achieved through the use of spices, barbecue sauce, and other condiments.

Origins of Brunswick stew

The origin of Brunswick stew is a highly contested topic, with both Brunswick County, Virginia, and the city of Brunswick, Georgia, claiming to have invented the dish. The debate has been going on for decades, with both sides presenting arguments and evidence to support their claims.

The Virginia Claim

Virginia's claim to the invention of Brunswick stew can be traced back to the early 19th century. In 1849, the Alexandria Gazette described Brunswick stew as "a genuine South-side dish, composed of squirrels, chicken, a little bacon, and corn and tomatoes." This is further supported by an 1855 article in the Petersburg Intelligencer, which noted that the stew was popular in Brunswick County during the hot summers, and hunters would cook squirrels in a pot with water, tomatoes, corn, butter beans, potatoes, salt, and Cayenne pepper.

In 1828, it is believed that an African American hunting-camp cook named Jimmy Matthews created a squirrel stew for his master, Creed Haskins, on a hunting trip. This dish was said to have been made with squirrels, butter, onions, and stale bread, and is considered one of the earliest recorded versions of Brunswick stew. In 1988, the Virginia General Assembly officially proclaimed Brunswick County, Virginia, as the originator of the Brunswick stew.

The Georgia Claim

Georgia's claim to the invention of Brunswick stew is mainly centred around the city of Brunswick, which shares its name with the dish. There are two cast-iron pots in Brunswick, Georgia, that are said to have been used to cook the first batch of Brunswick stew in 1898. One pot is located at the southbound rest area on Interstate 95, and the other is in Mary Ross Waterfront Park in downtown Brunswick. However, the validity of these pots as evidence has been questioned, as the dates and stories associated with them don't always align.

Other Theories

While the debate between Virginia and Georgia has been the most prominent, there are a few other theories about the origins of Brunswick stew. Some claim that it may have originated in the city of Braunschweig (English: Brunswick) in the Duchy of Brunswick-Lüneburg in northern Germany. This theory is supported by the fact that both Brunswick County, Virginia, and the city of Brunswick, Georgia, are named after this German duchy. Additionally, there is a record of a Georgia homemaker publishing a recipe for "camp stew" before the Civil War, which has similar ingredients to Brunswick stew.

While the exact origin of Brunswick stew remains a mystery, it is clear that this dish has a long and complex history. It has evolved over time, with recipes varying greatly depending on the region. Today, Brunswick stew is enjoyed as a comforting and hearty dish, often served at family gatherings, fundraisers, and other social events.

Traditional ingredients

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. The traditional ingredients are a combination of meats and vegetables that were readily available. Early Brunswick stews were often made with small game meats such as squirrel, rabbit, and even opossum. Nowadays, the most common proteins found in this stew are pork, chicken, and beef.

In terms of vegetables, corn, butter beans, and tomatoes are considered non-negotiable requirements. Other commonly used vegetables include potatoes, lima beans, okra, peas, carrots, and onions.

The specific ingredients and preparation methods for Brunswick stew can vary depending on the region. For example, the Georgia version typically uses a mixture of pork and beef with hotter spices and is often served alongside barbecue. On the other hand, the Virginia version favours chicken as the primary meat, with some rabbit, and has a thicker consistency.

Recipe variations

Brunswick stew is a tomato-based Southern stew that combines meat and vegetables. The recipe is flexible, and there are many variations. Here are some ideas for adapting the recipe to your taste:

Meat

• Chicken is most commonly used today, but some recipes include beef chuck or pork shoulder for flavour and fat.
• You can also use leftover BBQ meat, such as chicken thighs, pulled pork, or brisket.
• If you don't have any leftover meat, you can cook chicken breast or thighs in the pan before you stir in the onions, celery, and peppers.
• For a more authentic version, you can use game meat such as squirrel, rabbit, or opossum.
• For a vegetarian option, omit the meat and use vegetable stock instead of chicken stock.

Vegetables

• Onions, garlic, and celery are commonly used as a base for the stew.
• Other vegetables include corn, lima beans (or butter beans), potatoes, tomatoes, okra, and bell peppers.
• You can also add carrots, celery, mushrooms, and peas.

Seasoning and Condiments

• Barbecue sauce, ketchup, and Worcestershire sauce are commonly used to add flavour.
• You can also add hot sauce, cayenne pepper, brown sugar, salt, and pepper to taste.
• For a smoky flavour, add liquid smoke or smoked paprika.
• Apple cider vinegar can add a tangy flavour to balance the sweetness of the barbecue sauce.

Cooking Method

• Brunswick stew can be cooked in a Dutch oven, slow cooker, or Instant Pot.
• You can also cook it in a basic pot on the stove.
• If you're cooking for a large group, you can make it in a big pot over an open fire or on a grill.

Serving

• Brunswick stew is often served with cornbread, biscuits, or crusty bread to soak up the juices.
• For a crunchy side dish, try coleslaw or Southern fried apples.

Cooking and serving tips

Preparation

Brunswick stew is a hearty, flavourful dish that is well worth the effort. It is a great way to use up leftover meat and vegetables, and it can be made in big batches and frozen for later. Here are some tips to help you make the best Brunswick stew:

• Use butter to sauté your aromatics (onion, garlic, and celery) – this will add flavour to your stew.
• Take the time to sauté your vegetables before adding them to the stew – this will bring out their sweeter side.
• If you want to add potatoes to your stew, add them at the same time as the onions and cook until soft.
• If you are using fresh tomatoes, make a small X at the bottom of each tomato and dip them in boiling water for 10 seconds to make them easier to peel.
• If fresh tomatoes are not in season, use canned or tinned tomatoes instead.
• If you want to add a smoky flavour to your stew, use liquid smoke or smoked paprika.
• If you are short on time, you can skip cooking the chicken and use the meat from a rotisserie chicken instead.
• If you want to add okra to your stew, add a cup of frozen, sliced okra along with the other vegetables.
• If you want a kick of spice, add a couple of tablespoons of hot pepper sauce.
• If you are using a slow cooker, simply add all the ingredients and cook on low for 6-8 hours.

Storage

Brunswick stew can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, allow the stew to cool completely and store in airtight containers or freezer bags, leaving some space for expansion.

Serving

Brunswick stew is typically served as a side dish alongside barbecued meats such as chicken or pork. Here are some ideas for what to serve with your Brunswick stew:

• Cornbread
• Biscuits
• Saltine crackers
• Coleslaw
• Fried okra
• Hushpuppies
• Sautéed spinach
• Potato salad
• Baked beans
• Cornbread muffins
• Sweet tea

Storage and freezing guidance

Brunswick stew can be stored in an airtight container in the refrigerator for up to four days. It can also be frozen for up to three or four months.

When storing in the refrigerator, it is important to let the stew cool completely before sealing and placing it in the fridge. It can be stored in an airtight container or a gallon-sized Ziploc bag.

When freezing Brunswick stew, it is recommended to let the stew cool completely before preparing it for the freezer. It can be stored in an airtight container or freezer-safe bag, leaving about half an inch of space at the top of the container to allow for expansion. It is best to lay the bags flat in the freezer and stack them after they are frozen solid. The stew can be frozen for up to three months.

To defrost frozen Brunswick stew, place it in the refrigerator overnight before reheating and serving. It can be reheated on the stove, in the microwave, or in the oven.

Frequently asked questions