Text 24777, 98 rader
Skriven 2015-03-11 11:05:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 325
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Texas Beef Brisket Chilli
 Categories: Beef, Pork, Chilies, Stew, Squash
      Yield: 9 Servings

MMMMM---------------------------CHILLI--------------------------------
      6 lg Dried ancho chilies *
      6 oz Bacon; diced
  1 1/4 lb Onions; chopped
      5 lb Flat-cut beef brisket; in 3"
           - cubes
           Coarse kosher salt
      6 lg Garlic cloves; peeled
      2 tb Chilli spice mix
      2 ts Cumin seeds
      1 ts Dried oregano
      1 ts Ground coriander
  1 1/2 ts Coarse kosher salt
     15 oz Can fire-roasted diced
           - tomatoes w/green chilies
     12 oz Bottle Mexican beer
      7 oz Can diced roasted green
           - chilies
    1/2 c  Finely chopped fresh
           - cilantro stems
      4 c  2" chunks seeded peeled
           - butternut squash

MMMMM-------------------------GARNISHES------------------------------
           Fresh cilantro leaves
           Chopped red onion
           Diced avocado
           Shredded Monterey Jack
           - cheese
           Warm corn and/or flour
           - tortillas

  A cold-weather favorite, this all-beef, no-bean chilli
  gets added appeal from a seasonal ingredient: butternut
  squash. For best results, make the chilli at least one day
  ahead so that the flavors have time to meld.

  FOR CHILLI: Place chilies in medium bowl. Pour enough
  boiling water over to cover. Soak until chilies soften,
  at least 30 minutes and up to 4 hours.

  Preheat oven to 450Ä,F/230Ä,C.

  SautÄC bacon in heavy large oven-proof pot over medium-high
  heat until beginning to brown. Add onions. Reduce heat to
  medium; cover and cook until tender, about 5 minutes.
  Sprinkle beef all over with coarse salt and pepper. Add to
  pot; stir to coat. Set aside.

  Drain chilies, reserving soaking liquid. Place chilies in
  blender. Add 1 cup soaking liquid, garlic, chilli spice,
  cumin seeds, oregano, coriander, and 1 1/2 teaspoons
  coarse salt; blend to puree, adding more soaking liquid by
  1/4 cupfuls if very thick. Pour puree over brisket in pot.
  Add tomatoes with juices, beer, green chilies, and
  cilantro stems. Stir to coat evenly.

  Bring chilli to simmer. Cover and place in oven. Cook 2
  hours. Uncover and cook until beef is almost tender, about
  1 hour. Add squash; stir to coat. Roast uncovered until
  beef and squash are tender, adding more soaking liquid if
  needed to keep meat covered, about 45 minutes longer.
  Season chilli to taste with salt and pepper. Tilt pot and
  spoon off any fat from surface of sauce.

  DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill
  uncovered until cold, then cover and keep chilled.

  GARNISHES: Set out garnishes in separate dishes. Rewarm
  chilli over low heat. Ladle chilli into bowls and serve.

  * Available at many supermarkets and at specialty foods
  stores and Latin markets.

  by Bruce Aidells

  Bon AppÄCtit |  October 2008

  Makes 9 servings

  Meal Master Format by Dave Drum - 05 November 2008

  Uncle Dirty Dave's Archives

MMMMM

... What is patriotism but the love of the food one ate as a child?

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)