Blue-Ribbon Chocolate Chip Cookies
INGREDIENTS:
1 1/2 ts Cumin seeds
5 1/2 lb Beef brisket,trimmed -- 3/4"
Salt and freshly ground
Pepp
6 Garlic cloves -- minced
4 md Jalapenos, finely chopped --
2 md Onions -- finely chopped
1/2 c Commercial chili powder --
See
3 tb Pure red mild chile powder
1 1/2 ts Ground coriander
1 cn Beer -- 12 oz.
6 c Beef stock or canned broth
42 oz Canned italian peeled tomato
With liquid
1 1/2 ts Oregano -- crumbled
1/2 lb Ground chuck -- coarse
Grind
2 Scallions, thinly sliced --
Op
White and tender green por
1 1/2 ts Cumin seeds
5 1/2 lb Beef brisket,trimmed -- 3/4"
Salt and freshly ground
Pepp
6 Garlic cloves -- minced
4 md Jalapenos, finely chopped --
2 md Onions -- finely chopped
1/2 c Commercial chili powder --
See
3 tb Pure red mild chile powder
1 1/2 ts Ground coriander
1 cn Beer -- 12 oz.
6 c Beef stock or canned broth
42 oz Canned italian peeled tomato
With liquid
1 1/2 ts Oregano -- crumbled
1/2 lb Ground chuck -- coarse
Grind
2 Scallions, thinly sliced --
Op
White and tender green por
Recipe by: Dorothy Cross * Such as dark New Mexico -
available at specialty food stores and Latin American markets 1. In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes. Grind the cumin in a spice mill or a mortar. 2. Heat a large enameled cast-iron casserole. Season the brisket with salt and pepper. Working gin batches, add the meat to the casserole and cook over moderately high heat until well browned all over, about 8 minutes. Transfer each batch to a large plate. 3. Add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Add the commercial chili powder and pure red chile powder, coriander and half of the ground cumin and cook, stirring , for 2 minutes. 4. Return the cooked brisket to the casserole and add the beef stock, beer, tomatoes and their liquid, and the oregano. Bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours. Stir in the ground chuck, season with salt and cook until the brisket is very tender and the sauce is thickened, about 1 hour longer. Stir in the remaining cumin and simmer for 15 minutes. Garnish with the scallions and serve.
Note: Rather than the commercial chili, you can use Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070.
available at specialty food stores and Latin American markets 1. In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes. Grind the cumin in a spice mill or a mortar. 2. Heat a large enameled cast-iron casserole. Season the brisket with salt and pepper. Working gin batches, add the meat to the casserole and cook over moderately high heat until well browned all over, about 8 minutes. Transfer each batch to a large plate. 3. Add the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Add the commercial chili powder and pure red chile powder, coriander and half of the ground cumin and cook, stirring , for 2 minutes. 4. Return the cooked brisket to the casserole and add the beef stock, beer, tomatoes and their liquid, and the oregano. Bring to a boil over moderately high heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours. Stir in the ground chuck, season with salt and cook until the brisket is very tender and the sauce is thickened, about 1 hour longer. Stir in the remaining cumin and simmer for 15 minutes. Garnish with the scallions and serve.
Note: Rather than the commercial chili, you can use Reno Red Chili Mix, available by mail order from Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070.