New York Bowl Of Red
Source of Recipe
the web
List of Ingredients
1 1/2 tsp cumin seed
5 lb trimmed beef brisket, cut in 3/4 inch cubes
1 salt and freshly ground pepp
6 garlic cloves, minced
4 medium jalapenos, finely chopped
2 medium onions, finely chopped
1/2 cup commercial chili powder
3 tbsp pure red mild chile powder, as dark, new mexico *
1 1/2 tsp ground coriander
4 cup beef stock or canned broth o
1 35oz can italian peeled toma coarse, ly chopped with th
1 1/2 tsp oregano crumbled
1/2 lb coarsely ground beef chuck
2 scallions - white and tender, thinly sliced
Recipe
In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes; grind in a spice mill or a mortar; heat a large enameled cast-iron casserole; season the brisket with salt and
pepper; working in 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; 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, pure red chile powder, coriander and half of the ground cumin; cook, stirring, for 2 minutes; return the cooked brisket to the casserole; add the beef stock, tomatoes 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 has thickened, about 1 hour longer; stir in the remaining cumin and simmer for 15 minutes; garnish with the scallions and serve.
6 to 8 servings.
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