|1 tablespoon||Canola oil|
|1 pounds||Beef brisket; cut into chunks|
|½ pounds||Hot sausage; cut into chunks|
|1 cup||Sliced onion|
|2||Cloves garlic; chopped|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground allspice|
|1 can||(13-oz) beef broth|
|1||Bottle Mexican beer|
|1||Sweet potato; peeled, sliced into 1 inch chunks|
|1||Box (10-oz) frozen corn|
|2 tablespoons||All purpose flour|
|¾ cup||Shredded Monterey Jack cheese|
|2 tablespoons||Chopped cilantro|
Date: Sun, 25 Feb 1996 13:46:41 -0500 Since I have been lurking quite a bit, I thought it was about time that I did some contributing to the list. This is a great recipe....there is NEVER leftovers ! I serve this with a mexican beer that has been packed in ice for a couple of hours...it is perfect.
Recipe By: Family Circle
Heat oil in large dutch oven. Working in batches, saute brisket and sausage until browned, approx. 10 minutes. Transfer to plate.
Add onions and garlic to drippings in pot, cook until tender, about 8 minutes, being careful NOT to burn the garlic. Stir in cinnamon and allspice, cook 1 minute. Return meat and sausage to pot. Reserve ¼ cup beef broth. Stir in remaining broth, beer and water. Cover and simmer until meat is tender, about 1½ hours. Sitr in potatoes, cook until potatoes are tender, 15 minutes, stir in corn, heat through.
Whisk flour and reserved ¼ cup brothe in small bowl. Stir into pot. Cook stirring until thickened.
To serve.... ladle stew into bowls. Top each serving with 2 tablespoons cheese. Garnish with cilantro, accompany with tortilla chips.
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