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
Written cooking instructions as an idea can be observed way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius recounts how the chefs of Roman times made use of many herbs, including many that are still in use today like thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and spices created a surge in cookery books, many of which are kept safe in private libraries. Over the succeeding few hundred years, the upper-class families of Europe strove to lay on the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes to help cooks of their time. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Award Winning New York Bowl Of Red recipe.
