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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano,
garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and
salt.
2. 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.
3. 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.
4. Simmer, uncovered, for 10 hours longer, adding more beer or water and
stirring as needed. Skim off fat before serving.
From: The Internet Chef On-line!
| Ingredients:
6 Pound(s) Beef brisket,coarse grind
1 Teaspoon(s) Lard,butter,or bacon dripins
4 Tablespoon(s) Red chile,hot,ground
1 Tablespoon(s) Beef round; 1/2" strips
1 Tablespoon(s) Red chile,mild,ground
1/3 Cup(s) Bacon drippings
1/2 Tablespoon(s) Chile caribe
2 Tablespoon(s) Oregano,dried,pref, Mexican
1 Teaspoon(s) Cayenne pepper
1 Tablespoon(s) Dijon mustard
2 Tablespoon(s) Corn flour(masa harina)
4 Can(s) Beer(12oz ea)
1 Teaspoon(s) Gumbo file(ground sassafras)
1 Tablespoon(s) Chili sauce
3 Tablespoon(s) Cumin,ground
1 Tablespoon(s) Ctr cut pork chops , thin
3 Tablespoon(s) Woodruff or 1 tb Chicken fat
2 Ounce(s) Chocolate,unsweetened |
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