With cooler weather around the corner, it’s almost time to start breaking out your cast iron pots to whip up a meal that’ll warm you to the bone on those chilly nights. And what better way to warm up during your backyard gatherings than with a mouthwatering bowl of brisket Brunswick stew? You can watch chef and restaurateur, David Bancroft, and his friend John Cassiumus as they bring this legendary recipe to life—creating a hearty brisket Brunswick stew using nothing but a cast iron pot in our recent Prime Cuts: Cast Iron Edition video.
History of Brunswick Stew
Brunswick stew has long been one of the definitive southern dishes, getting its start as an end-of-harvest-season recipe where leftover veggies and grains were cooked with whatever small game could be found to create an incredibly hearty meal. However, this dish is one that comes with a fair bit of controversy, too: towns in both Virginia and Georgia claim to be the birthplace of this famous stew—and both even have a statue of a cast iron pot to try and further solidify their claim! Regardless of its origins, there’s no doubt that this dish is one that will have your friends and family coming back for seconds (or even thirds).
How Bancroft Makes It His Own
To up the ante on his stew, David is using fresh pit-smoked brisket from his restaurant Bow & Arrow, which he had going for about 18 hours, “low and slow,” in the pit. After those 18 hours were through, he wrapped it up in some butcher paper and threw it back in the pit for a little while longer to get a perfect melty, smoky flavor.
David also says that Brunswick stew is always better the next day—giving time for all the seasonings and aromas to settle and mingle together really makes the flavor pop. Whether you wait a day or not, this recipe will instantly be backyard party-ready and perfect to pair with some home made cornbread right out of the skillet.
Cast Iron Brisket Brunswick Stew
Course: MainCuisine: AmericanDifficulty: Easy4
servings45
minutesIngredients
2 tbsp. Peanut oil
1 Large white onion (diced)
2 Poblanos (seeded and diced)
¼ cup Worcestershire sauce
(1) 28 oz. can San Marzano tomatoes
(2) 12 oz. bag Frozen butter beans
(2) 14½ oz. cans Creamed corn
1 cup BBQ sauce (your choice)
2 to 4 Bay leaves
32 oz. Beef stock
1 to 1½ Cups Brisket (chipped/chopped/shredded)
¾ to 1½ BBQ spice rub (to taste)
Directions
- Add peanut oil, diced onions, and diced poblanos to a medium stew pot or kettle and simmer until the veggies are soft.
- Take each San Marzano tomato and crush into smaller pieces by hand. (If you want a little more tomato flavoring, pour the remaining tomato juice from the can into the pot.)
- Bring the pot to a simmer and add in the butter beans, creamed corn, bay leaves, and Worcestershire sauce, and let simmer for another 5 minutes.
- Add in the beef stock and your choice of BBQ sauce and bring to a slow simmer for 10 minutes.
- Add brisket meat in the consistency of your liking—either chipped, chopped, or shredded.
- Bring to a slow simmer and adjust the seasoning and salt content using your favorite BBQ spice rub.
Recipe Video
Notes
- The amount of BBQ spice rub used may vary depending on the original salt content of the BBQ sauce and brisket you use—it’s all personal preference.
- If cooking with cast iron, make sure your kettle is properly seasoned before you add in the Worcestershire sauce.
- You don’t have to limit yourself to brisket for this meal—any type of meat will work perfectly.
