CHUCK OZBURN HBWK07A
1 1/2 tsp cumin seed
5 lb trimmed beef brisket, cut in 3/4 inch cubes
1 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 tbsp pure red mild chile powder, as dark, new mexico *
1 1/2 tsp ground coriander
4 cup beef stock or canned broth o
1 35oz can italian peeled toma coarse, ly chopped with th
1 1/2 tsp oregano crumbled
1/2 lb coarsely ground beef chuck
2 scallions - white and tender portio, ns thinly sliced
Directions
Recipe by: HBWK07A Chuck Ozburn 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. 6 to 8 servings. Jonathan Levine Director of the New York
State Chili Cook-Off and a member of the International Chili Society
Advisory Board. Note: Rather than commercial chili powder, Jonathan
recommends using Reno Red Chili Mix, available by mail order from
Stewart's Chili Company, P.O. Box 574, San Carlos, CA 94070. *
Available at specialty food stores and Latin American markets. Chuck
in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie
Servings: 1 servings
Award-Winning New York Bowl Of Red Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to track the history of recipes back into the far past, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these early recipes were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians is a series of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. During Roman times 25BC a man called Apicius created a few documents detailing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into starters, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the Roman cooks were skilled in the use of a wide range of spices, including a few you will know for example bay, rue and parsley. Closer to modern times, we have a couple of recipe books which date from the fourteenth century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the spicy food that is popular today, but rather accounts of the types of meals enjoyed by the rich and wealthy people of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like parsley and basil. The introduction of these new herbs and spices prompted an outbreak in recipe publications, most of which are kept safe in private collections. The arrival of TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Award Winning New York Bowl Of Red recipe.
