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Categories:Viewed: 135 - Published at: 5 years ago
Ingredients
- 1 1/2 tsp Cumin seeds
- 5 1/2 lb Beef brisket,trimmed -- 3/4" Salt and freshly grnd Pepp
- 6 x Garlic cloves -- chopped
- 4 med Jalapenos, finely minced --
- 2 med Onions -- finely minced
- 1/2 c. Commercial chili pwdr -- See
- 3 Tbsp. Pure red mild chile pwdr
- 1 1/2 tsp Grnd coriander
- 1 can Beer -- 12 ounce.
- 6 c. Beef stock or possibly canned broth
- 42 ounce Canned italian peeled tomato With liquid
- 1 1/2 tsp Oregano -- crumbled
- 1/2 lb Grnd chuck -- coarse Grind
- 2 x Scallions, thinly sliced -- Op White and tender green por
Method
- Food stores and Latin American markets
- 1.
- In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, till fragrant, about 2 min.
- Grind the cumin in a spice mill or possibly a mortar.
- 2.
- Heat a large enameled cast-iron casserole.
- Season the brisket with salt and pepper.
- Working gin batches, add in the meat to the casserole and cook over moderately high heat till well browned all over, about 8 min.
- Transfer each batch to a large plate.
- 3.
- Add in the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, till softened, about 4 min.
- Add in the commercial chili pwdr and pure red chile pwdr, coriander and half of the grnd cumin and cook, stirring , for 2 min.
- 4.
- Return the cooked brisket to the casserole and add in 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 hrs.
- Stir in the grnd chuck, season with salt and cook till the brisket is very tender and the sauce is thickened, about 1 hour longer.
- Stir in the remaining cumin and simmer for 15 min.
- Garnish with the scallions and serve.
- Note: Rather than the commercial chili, you can use Reno Red Chili Mix,
