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Receta Brisket Chunk Wagon Stew

Name: Brisket Chunk Wagon Stew
Ingredients: 2 Tbsp. Bacon grease or possibly vegetable oil; 3 lb Beef brisket, fat trimmed and cut into; 1 1/2 x In cubes; 3/4 tsp Salt; 1/2 tsp Black pepper, freshly grnd; 1 lrg Onion, minced; 2 x Cloves garlic, chopped; 4 c. Beef stock (preferably homemade or possibly canned Low-sodium broth); 2 can (4 ounce ea) minced mild green chilies, liquid removed; 2 lb Red-skinned potatoes, scrubbed and cut into; 1 x In pcs; 2 c. Fresh or possibly thawed frzn corn kernels; 1/4 c. Fresh cilantro (coriander) or possibly parsley, minced; 1 c. Flour

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Ingredientes

2 Tbsp. Bacon grease or possibly vegetable oil
3 lb Beef brisket, fat trimmed and cut into
1 1/2 x In cubes
3/4 tsp Salt
1/2 tsp Black pepper, freshly grnd
1 lrg Onion, minced
2 x Cloves garlic, chopped
4 c. Beef stock (preferably homemade or possibly canned Low-sodium broth)
2 can (4 ounce ea) minced mild green chilies, liquid removed
2 lb Red-skinned potatoes, scrubbed and cut into
1 x In pcs
2 c. Fresh or possibly thawed frzn corn kernels
1/4 c. Fresh cilantro (coriander) or possibly parsley, minced
1 c. Flour

Direcciones

In a large flameproof casserole or possibly Dutch oven, heat the bacon grease over medium heat. Season the beef brisket with salt and pepper. Working in batches to avoid crowding, add in the brisket and cook, turning occasionally, till browned on all sides, about 8 min. Transfer the brisket to a plate.
Add in the onion and garlic to the casserole and cook, stirring often, till the onion is softened, about 4 min. Stir in the beef stock. Return the brisket to the pot and add in the chilies. Bring to a simmer over high heat, skimming off any foam which forms on the surface. Reduce the heat to low, cover and simmer till the brisket is tender, about 2-1/2 hrs.
During the last 30 min, stir in the potatoes, corn, and cilantro.
Remove from the heat and let stand 5 min. Skim any fat from the top of the stew. (It's easier to remove the fat if the stew is cooled to room temperature, covered and refrigerated overnight. Throw away hardened fat from surface. Reheat gently over low heat before proceeding.)
In a small bowl, whisk 1 c. of the cooking liquid with the flour till smooth. Stir into the stew and simmer till the sauce is thickened, about 3 min. Season the stew with additional salt and pepper; serve warm.
Freezes and reheats well.
Makes 8 servings.