Preparation:
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 GEn |
