Yield: 10 servings
|⅓ cup||Olive oil|
|5 pounds||Beef brisket; cut 1/2" cubes|
|2 larges||Onions; coarsely chopped|
|6 larges||Garlic cloves; fine chop|
|2 tablespoons||Dried Basil|
|2 tablespoons||Ground Red mild chili|
|1 tablespoon||Cayenne pepper|
|1 tablespoon||Chile caribe|
|2 tablespoons||Ground Cumin|
|2 tablespoons||Corn flour (masa harina)|
|6 cups||Canned tomatoes; chopped|
|½ cup||Freshly brewed coffee|
|Freshly ground black pepper|
Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside. Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent.
Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the corn flour (masa harina) and cook 1 or 2 minutes longer. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
Stir occasionally. Stir in the salt and black pepper. Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1-½ hours longer.