2 tbsp bacon grease or vegetable oil
3 lb beef brisket, fat trimmed and cut i, nto
1 1/2 in cubes
3/4 tsp salt
1/2 tsp black pepper, freshly ground
1 large onion, chopped
2 cloves garlic, minced
4 cup beef stock (preferably homemade or, canned
1 low-sodium broth)
2 can (4 oz ea) chopped mild green chilie, s, drained
2 lb red-skinned potatoes, scrubbed and, cut into
1 in pieces
2 cup fresh or thawed frozen corn kernels
1/4 cup fresh cilantro (coriander) or parsl, ey, chopped
1 cup flour
Directions
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.
Servings: 1 recipe
Brisket Chunk Wagon Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Soup; Stew
The History of Recipes
It is possible to track the history of `recipes` back into history, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. In practice though, sadly, these ancient cook books were just simple hieroglyphic recipes for food preparation.
Later, there are two interesting cookery books which date from the 1300s : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that appears on menues today, but rather accounts of the types of food prepared by the chefs of the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations prompted an increase in manuscripts on cooking, some of which still exist in private cookery archives. The arrival of television brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Brisket Chunk Wagon Stew recipe.
