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Award-Winning New York Bowl of Red

Make Award-Winning New York Bowl of Red at home with Cumin Seed, Beef Brisket Cut In Inch Cubes, Salt And Freshly Ground Pepp, Garlic Minced, and Jalapenos Finely Chopped. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 tsp
• 5 lb
• Salt And Freshly Ground Pepp
• 6
• 4
• 2
• 1/2 cup
• 3 tbsp
• 1 1/2 tsp
• 4 cup
• 1
• 1 1/2 tsp
• 1/2 lb
• 2

Method (preview)

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   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.

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   Director of the New York State Chili Cook-Off and a member of the International Chili Society Advisory Board.

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   O.

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   Box 574, San Carlos, CA

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   Chuck in Pok 03:06 pm Wednesday 05/11 C.OZBURN on GEnie

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   From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini