Ingredients
1lb
beef brisket
Bacon fat (for frying)
1 - 2 cans beer
2 tsp chili powder
3 tsp cumin seeds
1½ tsp oregano
1 tsp marjoram
1 tsp ground coriander
½ tsp woodruff
½ tsp gumbo filé
1 tsp lemon juice
1 tsp sugar
1½ tsp salt
1 tsp ground chili pepper
1 tsp cayenne
1 tsp Dijon mustard
½ tsp Worcestershire sauce
2 - 3 drops Louisiana Red Hot sauce
Pinch Cinnamon
1 tsp paprika
2 cloves garlic
1 bay leaf 1 tbsp tomato pureé
1 tsp cornmeal
1 small onion |
Trim
and dice the beef and sear it in the bacon fat.
Lower
the heat to simmer and cover by 1" with the beer.
Add
the remainder of the ingredients (except the cornmeal and
onion). Bring to the simmer and simmer for at least six hours,
and up to twelve hours, stirring. One hour before serving
add one finely chopped onion and 1 tsp of cornmeal.
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