Award-Winning New York Bowl Of Red

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Cumin seed
5 lbs	2270g / 80oz	Trimmed beef brisket - cut in cubes
		Salt and freshly ground pepper
6		Garlic cloves - minced
4		Jalapenos - finely chopped (medium)
2		Onions - finely chopped (medium)
1/2 cup	118ml	Commercial chili powder - (see
3 tablespoons	45ml	Pure red mild chile powder - as dark New Mexico
1 1/2 teaspoons	7.5ml	Ground coriander
4 cups	948ml	Beef stock or canned broth o
1		Italian peeled tomatoes - coarsely chopped
1 1/2 teaspoons	7.5ml	Oregano crumbled
1/2 lb	227g / 8oz	Coarsely ground beef chuck
2		Scallions - white part sliced

Recipe Instructions

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 ha s thickened, about 1 hour longer. Stir in the remaining cumin and simmer for 15 minutes. Garnish with the scallions and serve.

Source:
Jo Anne Merrill

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