New York Bowl Of Red
1 1/2 tsp cumin seed
5 lbs. trimmed beef brisket, cut in 3/4 inch cubes
1 salt and freshly ground pepper
6 garlic cloves, minced
4 medium jalapenos, finely chopped
2 medium onions, finely chopped
1/2 cup commercial chili powder
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 35 oz. can Italian peeled tomatoes coarsely chopped
1 1/2 tsp oregano crumbled
1/2 lb coarsely ground beef chuck
2 scallions – white and tender, thinly sliced
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.