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S.O.B. Stew




Source of Recipe


the web


Recipe Introduction


Texas summer chili with sweet corn, cranberry beans, sour cream and
cheese crisps

Scott Warner
Bistro Don Giovanni


List of Ingredients




1/4 lb. dried guajillo chilies
1/4 lb. dried chipotle chilies
1/4 lb. dried ancho chilies
1 tsp. cloves
5 bay leaves
1 head of garlic , cloves peeled
Water (enough to just cover chilies) about 2 quarts
Lard or canola oil for frying chilies
5 lb. beef stew meat
5 lb. fresh tongue ( preferably lamb's, if not then beef)
5 carrots, peeled and diced
4 onions, peeled and diced
1 head of celery, diced
8 ears of sweet corn, peeled, blanched, and cut off the cob.
1 lb. fresh shelled cranberry beans
1 cup tomato paste
Fresh tomatoes (or canned out of summertime)
1 gallon beef stock or water
Sour cream or crème fraiche, to garnish
1 lb. grated hard cheese of your choice, parmesan, aged asiago or
aged cheddar, for example
Salt and freshly ground black pepper

Recipe



Fry chilies in oil until puffed and lightly browned. Remove and drain
on paper towels. Fry garlic cloves in oil until golden. Toast cloves
and bay leaves in oil briefly. Place chilies, garlic, cloves and bay
leaves in a pot with just enough water to cover. Place a plate on top
to keep them submerged. Simmer until chilies are soft. Blend with
enough of the water to make a smooth paste. Push through a fine
strainer. Set aside.

Place the tongue in a pot with just enough water to cover with a
peeled onion, a few cloves, salt to taste and bay leaves. Bring up to
a boil, skim the foam that rises and then turn down to a simmer until
the meat is tender. Strain the stock and reserve. Peel the tongue's
outer membrane and dice the meat into small cubes.

Meanwhile pat the meat dry with a paper towel and brown over medium
heat with a little oil in a large pot. Cook the meat in small batches
so that the meat can brown properly. If you put more than one layer
of the meat at a time or crowd too much in the pan it will steam and
not brown. The meat should brown properly to help build the deep rich
flavor of the stew.

Remove the meat from the pan and set aside. Place the vegetables in
the same pan and sauté until slightly tender. (about 10 or 15
minutes.) Add the tomatoes and cook for another 10 minutes. Add the
stew meat, beans, stock, tomato and chili pastes, season lightly with
salt and simmer until chunks of meat and beans are both very tender,
about two hours. Stir in the tongue and fresh corn. Add a little of
the tongue cooking liquid if the stew is too thick. Season to taste
with salt and pepper

To make the cheese crisps finely grate the cheese of your choice, not
too fatty or soft or it will not crisp properly. Lightly sprinkle a
thin layer of the cheese onto a piece of parchment paper or silpat if
you are an urban cowboy with a well equipped kitchen. Place into a
300 degree oven and bake until the cheese is just golden and crisp.
Let cool and break into crackers.

Serve chili hot with a dollop of sour cream and a few shards of
cheese crisps. Yield: about 3 gallons.