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Associate.com - Share Your Recipe!

Recipe Name: Award-winning New York Bowl Of Red Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 1/2 Teaspoon(s) Cumin seed
5 Pound(s) Trimmed beef brisket, cut in
3/4 inch cubes
Salt and freshly ground pepp
6 Garlic cloves, minced
4 Jalapenos, finely chopped
2 Onions, finely chopped
1/2 Cup(s) Commercial chili powder, see
3 Tablespoon(s) Pure red mild chile powder
as dark new mexico *
1 1/2 Teaspoon(s) Ground coriander
4 Cup(s) Beef stock or canned broth o
1 35oz can italian peeled toma
coarsely chopped with
their
1 1/2 Teaspoon(s) Oregano crumbled
1/2 Pound(s) Coarsely ground beef chuck
2 Scallions - white and tender
portions thinly sliced
Directions:
Recipe by: HBWK07A Chuck Ozburn 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. Jonathan Levine Director of the New York
State Chili Cook-Off and a member of the International Chili Society
Advisory Board. Note: Rather than commercial chili powder, Jonathan
recommends using 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. Chuck
in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5746
Calories From Fat: 3838
Total Fat: 425.5g
Cholesterol: 1458.3mg
Sodium: 28747.4mg
Potassium: 8924.4mg
Carbohydrates: 63.9g
Fiber: 27.4g
Sugar: 14g
Protein: 403.5g


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