Text 8817, 66 rader
Skriven 2014-01-15 06:36:10 av Dave Drum (1:261/38)
Ärende: Chile 5148
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brisket Chuck Wagon Stew
 Categories: Stew, Beef, Chilies
      Yield: 8 Servings

      2 tb Bacon grease or oil
      3 lb Beef brisket; trimmed, in
           - 1 1/2" cubes
    3/4 ts Salt
    1/2 ts Fresh black pepper
      1 lg Onion; chopped
      2 cl Garlic; minced
      4 c  Beef stock or canned broth
      8 oz Can chopped green chilies;
           - drained
      2 lb Red-skinned potatoes,
           Scrubbed, in 1" pieces
      2 c  Corn kernels
    1/4 c  Fresh cilantro or parsley;
           - chopped
      1 c  Flour

  In a large flameproof casserole or Dutch oven, heat the
  bacon grease over medium heat. Season the beef brisket with
  salt and pepper. Working in batches to avoid crowding, add
  the brisket and cook, turning occasionally, until browned on
  all sides, about 8 minutes. Transfer the brisket to a plate.

  Add the onion and garlic to the casserole and cook, stirring
  often, until the onion is softened, about 4 minutes. Stir in
  the beef stock. Return the brisket to the pot and add the
  chilies. Bring to a simmer over high heat, skimming off any
  foam that forms on the surface. Reduce the heat to low,
  cover and simmer until the brisket is tender, about 2-1/2
  hours.

  During the last 30 minutes, stir in the potatoes, corn, and
  cilantro. Remove from the heat and let stand 5 minutes. Skim
  any fat from the top of the stew. (It's easier to remove the
  fat if the stew is cooled to room temperature, covered and
  refrigerated overnight. Discard hardened fat from surface.
  Reheat gently over low heat before proceeding.)

  In a small bowl, whisk 1 cup of the cooking liquid with the
  flour until smooth. Stir into the stew and simmer until the
  sauce is thickened, about 3 minutes. Season the stew with
  additional salt and pepper; serve hot. Freezes and reheats
  well.

  Makes 8 servings.

  Recipe: "National Cowboy Hall of Fame Chuck Wagon Cookbook,
  Authentic Recipes from the Ranch and the Range" by B. Byron
  Price

  From: David Pileggi

  Uncle Dirty Dave's Archives

MMMMM

... I'm so old that whenever I eat out, they ask me for the money up front.

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