PHASE 1
8 tsp Bacon drippings, if needed
3 lb Coarse ground beef brisket
2 tbsp Ground red hot chili
1/2 tbsp Ground mild red chili
1/4 tbsp Chile caribe
1/2 tsp Cayenne pepper
1 tbsp Oregano
4 Garlic cloves, crushed
2 Bay leaves
1/2 tsp Gumbo file
1 1/2 tbsp Ground cumin
PHASE 2
1 1/2 tbsp Woodruff or
1 oz Unsweetened chocolate
1/2 tsp Paprika
1/2 tbsp Salt
1 tbsp Lemon juice
1 tbsp Lime juice
1/2 tbsp Dijon mustard
1 tbsp Corn flour (masa harina)
24 oz Beer
1/2 tbsp Worcestershire sauce
1/2 tbsp Sugar
1/2 tbsp Chicken fat (opt)
Hot pepper sauce (opt)
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PHASE 1: Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff (if used), paprika, and salt. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. PHASE 2: Stir in the remaining ingredients (including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving. This is the first time I tried this. Phase 1 was browned in a Dutch oven. Placed in a C/P, all other ings. were added. Heat was on high for 4 hours. 01/30/94 Carol and ED were over.
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