Mexican sausage stew

Yield: 6 Servings

Measure Ingredient
1 tablespoon Canola oil
1 pounds Beef brisket; cut into chunks
½ pounds Hot sausage; cut into chunks
1 cup Sliced onion
2 \N Cloves garlic; chopped
1 teaspoon Ground cinnamon
½ teaspoon Ground allspice
1 can (13-oz) beef broth
1 \N Bottle Mexican beer
1 cup Water
1 \N Sweet potato; peeled, sliced into 1 inch chunks
1 \N Box (10-oz) frozen corn
2 tablespoons All purpose flour
¾ cup Shredded Monterey Jack cheese
2 tablespoons Chopped cilantro

From: CookieTstr@...

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 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.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes