Award-winning New York Bowl Of Red RecipeTagged in Chili
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.
- 1 1/2 teaspoons Cumin seed
- 5 pounds Trimmed beef brisket -- cut in
- inch cubes
- Salt and freshly ground pepp
- 6 Garlic cloves -- minced
- 4 medium Jalapenos -- finely chopped
- 2 medium Onions -- finely chopped
- 1/2 cup Commercial chili powder (see
- 3 tablespoons Pure red mild chile powder -- as dark new mexico *
- 1 1/2 teaspoons Ground coriander
- 4 cups Beef stock or canned broth o
- 1 35oz can italian peeled toma -- coarsely chopped wit
- 1 1/2 teaspoons Oregano crumbled
- 1/2 pound Coarsely ground beef chuck
- 2 Scallions - white and tender -- portions thinly slic
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