Award Winning New York Bowl Of Red Recipe
Servings: 1
Ingredients
- 1 1/2 tsp Cumin seed
- 5 lb Trimmed beef brisket, cut in 3/4 inch cubes Salt and freshly grnd pepp
- 6 x Garlic cloves, chopped
- 4 med Jalapenos, finely minced
- 2 med Onions, finely minced
- 1/2 c. Commercial chili pwdr (see
- 3 Tbsp. Pure red mild chile pwdr, as dark new mexico *
- 1 1/2 tsp Grnd coriander
- 4 c. Beef stock or possibly canned broth o
- 1 x 35z can italian peeled toma coarsely minced with their
- 1 1/2 tsp Oregano crumbled
- 1/2 lb Coarsely grnd beef chuck
- 2 x Scallions - white and tender portions thinly sliced
Directions
- In a small dry skillet, toast the cuminseeds over moderate heat, stirring constantly, till fragrant, about 2 min; grind in a spice mill or possibly a mortar; heat a large enameled cast-iron casserole; season the brisket with salt and pepper; working in batches, add in the meat to the casserole and cook over moderately high heat till well browned all over, about 8 min; transfer each batch to a large plate; add in the garlic, jalapenos and onions to the casserole and cook over moderate heat, stirring occasionally, till softened, about 4 min; add in the commercial chili pwdr, pure red chile pwdr, coriander and half of the grnd cumin; cook, stirring, for 2 min; return the cooked brisket to the casserole; add in 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 hrs; stir in the grnd chuck, season with salt and cook till the brisket is very tender and the sauce has thickened, about 1 hour longer; stir in the remaining cumin and simmer for 15 min; 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
- Note: Rather than commercialchili pwdr, Jonathan recommends using Reno Red Chili Mix, available
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