Friday, April 18, 2014
By JIM ROMANOFF The Associated Press
(Continued from page 1)
Mexican beef brisket and winter squash chili takes a cut usually known for pot-roasting or barbecue and transforms it into a meaty, chunky chili.
The Associated Press
Whatever you choose to try, this trend in meat has led to plenty of resources for both butchers and buyers. To help professionals, Harrison co-founded The Butcher's Guild, a national group with a mission to create a new generation of craftsmen and women by supporting artisanal butchers (they must be working with whole animals to join) in sharing and enhancing their skills.
For the consumer, new books such as Aidells', are focusing on sorting out all the choices at the market, as well as providing the skills and recipes for cooking unusual cuts, as well as using old cuts in new ways. Harrison even is trying to bring the art of butchering to the home kitchen with her new book, "Butchering and Sausage-Making for Dummies," which hits shelves in March.
For this year's Super Bowl, consider trying this recipe from Aidells for Mexican beef brisket and winter squash chili. It takes a cut usually known for pot-roasting or barbecue and transforms it into a meaty, chunky chili.
MEXICAN BEEF BRISKET AND WINTER SQUASH CHILI
Start to finish: 3 hours, 15 minutes
6 dried ancho chilies
2 cups boiling water
6 ounces bacon, diced
4 cups chopped yellow onions
5 pounds first-cut beef brisket, cut into 3-inch chunks
Salt and ground black pepper
2 jalapeno chilies, stemmed, seeded and chopped (optional)
6 garlic cloves
2 teaspoons cumin seeds
1 teaspoon dried Mexican oregano
1 teaspoon ground coriander
2 tablespoons chili powder
14½-ounce can diced fire-roasted tomatoes with green chilies
12-ounce bottle Mexican beer, plus more if needed
1 bunch cilantro, stems and leaves separated
7-ounce can diced fire-roasted green chilies
3 cups 2-inch chunks peeled and seed butternut or banana squash
Finely chopped red onions (to garnish)
Peeled, seeded and sliced avocado (to garnish)
Shredded Monterey Jack cheese (to garnish)
Warm corn or flour tortillas
Tear apart the dried ancho chilies, then discard the seeds and stems. Place the torn chilies in a small bowl. Pour the boiling water over them, then soak until soft, at least 30 minutes, or up to several hours.
When ready to proceed, heat the oven to 325.
In a large Dutch oven over medium heat, saute the bacon until it begins to brown. Add the onions and cook, covered, for 5 minutes.
Season the beef with salt and pepper. Remove the pot with the onions and bacon from the heat and stir in the beef.
Place the soaked chilies and about ½ cup of the soaking liquid in a blender (save the remaining liquid to add to the pot later, if needed). Add the jalapenos (if using), garlic, cumin seeds, oregano, coriander, chili powder, and 2 teaspoons of salt. Blend to form a puree, then add to the pot along with the diced tomatoes, beer, cilantro stems and green chilies.
Stir well, cover, place in the oven, and bake for 2 hours. If the chili becomes too dry during cooking, add some of the reserved chili-soaking liquid or more beer. The meat is done when it is fork tender. If the meat is not yet fork tender, return the covered pot to the oven and check it every 20 to 30 minutes. Once the meat is tender, stir in the squash and bake for 20 minutes more, or until the squash is tender.
Remove the pot from the oven. Use a spoon to skim off any fat on the surface of the chili. Season with salt and pepper. Divide between serving bowls with the cilantro leaves, red onions, avocado, cheese and tortillas on the side.
Per serving: 490 calories; 270 calories from fat (55 percent of total calories); 19 g fat (7 g saturated; 0 g trans fats); 95 mg cholesterol; 31 g carbohydrate; 7 g fiber; 4 g sugar; 49 g protein; 1,010 mg sodium.
(Recipe adapted from Bruce Aidells' "The Great Meat Cookbook," Houghton Mifflin Harcourt, 2012)