I can understand running out of vinegar... (Tetzaveh / 10 Adar I 5768)

...I mean really, how many of us keep that close tabs on our vinegar supply.

But my Rabbi and Rebbitzin have four kids! How do you run out of KETCHUP???

Fortunately, this week's cholent is a variation on Brunswick Stew, a regional dish that traces its origins to the southeast United States (i.e. Brunswick, GA).

Back in the day, people in the 18th and 19th century United States, (especially in the Southern US, where there was little livestock farming), ate whatever game they had available -- squirrel, opossum, rabbit. These are gamier and leaner meats then we are accustomed to. In order to make these meats palatable, the people around Brunswick (depending upon whom you ask, Brunswick, Georgia or Brunswick County, Virginia) created a stew with local vegetables (either lima beans or butter beans, corn, rice, okra, and celery).

Now today, instead of worrying about hunting game for our supper, we worry about getting to the market through the traffic (to find ketchup and vinegar apparently!), so the meats used in this stew have also changed. The Virginia version (the basis for this week's cholent) relies on chicken, while the Georgia version relies on pork (which obviously will not be used.)

Oh, so why is it fortunate that this week's cholent is Brunswick Stew? Because I had two hours between when I precooked the meat to when I needed the ketchup (and the vinegar). Even in traffic clogged Washington DC, that was PLENTY of time to get to the market and back.

Update -- Saturday night 10:30 pm

I'm a victim of my own success. These guys went through two gallons of stew!

Brunswick Stew

Important note: Okra is a seasonal vegetable. You will only be able to find fresh Okra in the spring. According to Chabad, frozen vegetables do not require certification in and of themselves. On still needs to take care to inspect for bugs and you may want to restrict yourself to frozen organic vegetables, which tend not to have added ingregients that MUST be kosher. Frozen vegetables used on Passover however MUST be certified.

Step		Amount	Ingredient	Notes	Directions
1	2	pounds	Chicken breasts	With skin and bones	Place chicken and beef in pot with water to cover, bring to boil, turn down to a simmer and cook 1 hour until chicken is falling from the bones.
	1	pound	Stew beef		Remove chicken and remove skin and bones. Continue to cook beef another hour or until tender.
2	1	pint	Butter beans	Canned works	While meat cooks prepare veggies.
	½	pound	Okra	Sliced
	2		Onions	Medium, sliced
	2		Potatos	Large, diced
	¼	Cup	Ketchup
	½	bunch	Celery	Sliced
3	½	Cup	Vinegar		Remove beef from broth and set aside to cool.
	¾	Cup	Sugar		Place cut up veggies (except corn and tomatoes) in broth with all seasonings and cook over high heat about 12 mins. or until tender crisp.
	½	Tsp	Black Pepper
	½	Tsp	Red Pepper
	1	Tsp	Salt
	1	Tsp	Mustard
4	16	Oz	Corn	Frozen bag	Meanwhile, cut meats into small pieces, add to veggies, stir in corn and tomatoes, cook about 5 minutes, continue to cook over low heat stirring constantly until mixture thickens (a little flour mixed with water can be used if you want it thicker.
	24	Oz	Tomatoes	Canned; peeled and chopped
5	¼	lb	Margarine	unsalted	Add margarine and salt and pepper to taste. Stir and cook another 5 minutes.
Opt		Dash	Worcestshire
		Dash	Paprika
		Dash	Basil
		Dash	Parsley
	1		Bay leaf

See also Burgoo