Brother Branham's Kitchen #4
Saturday, February 16, 2008
Brother Branham’s old, southern Kentucky upbringing instilled in him the three fold eating order of, breakfast, dinner, and supper. When travelling across the northern states He never could get used to having dinner at supper time. He always felt like he missed a meal somewhere. “They try to tell me my dinner now is over at six o'clock. Now, when we going to eat supper, is what I want to know?” He just couldn’t catch up to his eating routine. He had a good fighting point though. He said, “I’m just old fashion enough to believe its still supper. We don't take the Lord's Dinner, we take the Lord's Supper.”
We have another one of Brother Branham’s supper recipes ready for you.
Mama used to call dinner. And she would have a big old kettle. Did you ever see one of them big old kettles, had three legs? Great big old kettle, you put...?... How many ever seen one of the old kettles? Oh, my, just look at that. Ha. We all know what good eating is then, don't we? Just as slick as it could be on the inside.
And she'd cook mulligan stew. That's very Irish. How many knows what mulligan stew is? It's beef, barley, potatoes, yes, there you are, carrots. We chop it, put it all in together, cook it up, and then leave it set for two or three days, keep eating out of it. Last day it was better than the first, because the cabbage got the taste; and potatoes, potatoes, and cabbage, and licked it all up. Dip it out with a teacup. Yes, sir. Mama got a big old dipper.
51-0415A – LIFE.STORY
Mulligan Stew is a cheap, filling, yet tasty traditional Irish meal that was often used to feed many when times were harsh. It can be made with a pot, a fire, and whatever is available at the time in the pantry and fridge. It is generally a mixture of meat and vegetables. Round beef is a good cut to choose, but almost any cut of beef will do. The ingredients are entitled to change according to personal preference and what is in the pantry. Brother Branham gave us some good starting ingredients, and a mouth watering idea of what the finished product tastes like.
Mulligan Stew
- 3 lb. cubed beef
- 4-6 peeled and cubed potatoes
- 2 medium onions cut into small pieces
- 3 large carrots, scraped and sliced
- 1 small/medium head of cabbage quartered
- 2 tablespoons of flour( can use barley flour as substitute)
- 4 tablespoons of butter and 1 tablespoon of oil
- Water to cover
- 1 tablespoon of Gravy Master or other browning sauce
- Salt, to taste
- White pepper, to taste
- And a big old dipper
PREPARATION:
Prepare the meat and vegetables ahead of time. Melt the butter/oil in a large, heavy pot over medium high heat being careful not to burn the butter. Roll meat in the flour and brown in the melted butter/oil. Remove each batch of meat after it is lightly browned with a slotted spoon. When all the meat is browned, add the onions, cabbage, and carrots to the pot and sauté lightly. When the onions are wilted, add back in the meat, cover the lot with water and stir well. Bring to a boil, stir, cover, and simmer gently for 1 to 1-1/2 hours, stirring occasionally. When the meat is nearly done, bring back up to a slow boil and add the potatoes, the Gravy Master, and seasoning. The stew is ready when the meat is tender and the potatoes cooked through. Serves 6 to 8..
Enjoy!
