Originally posted by bill voss
Sure, we'd love to see your recipe.
26 ounces of ground beef
8 ounces of diced bacon
2 pounds of beefsteaks
2 large chopped onions
8 chopped cloves of garlic
6 tomatoes, diced in 4 pieces
1 bottle of dark/brown beer (see post above)
1 cup of port wine
14 oz of beefstock
1 cup coffee(freshly made, strong)
1/4 cup of brown sugar
3 tbl spoon paprika
1 tbl spoon cumin seeds
1 tbl spoon cacao
2 teaspoon oregano
1 teaspoon chilipoeder
1 teaspoon ground koriander
1 teasppon ground cumin
14 ounces of black beans
1 can of kidney beans
splash of Chipotle sauce
4 Madame Jeanette chilis, finely chopped ( http://www.chili-balkon.de/thumbs/t_madame-jeanette.jpg
4 Cabe Merah peppers, finely chopped ( http://www.indischkookboek.nl/images/bawang%20en%20cabe.jpg
ground black pepper
2 leaves of these: http://www.lenglez.net/old/2001/images/images2/laurier.jpg
2 of these: http://www.l-escargot.nl/images/kruidnagel.gif
250 grams of butter
First, I heat the butter and sear the beef steaks in it.
Then add big splash of soy sauce, the 2 "unnamed" ingredients, salt & pepper.
Add water until the beef if submerged.
Let it simmer on the lowest possible heat for about 3-3,5 hours till
meat falls apart when pricked with fork.
Take out the beefsteaks and make small bits with a fork
- Sauté onions and garlic in oil in a large pot
- Add ground beef. Cook until nice brown.
- Add the bacon.
- Add rest of ingredients
- Add the beefsteaks from part 1
- Add 1 cup of gravy from the beefsteaks (keep rest of gravy for potatoes or whatever)
Let simmer for hours at end. Stir every now and then. Make sure you have enough cumin.
Serve with a bit of extra Chipotle sauce and Jalapeno cornbread and a nice beer (one of them Belgium ones
I have to calculate to ounces and such but I think I got them right
Ofcourse you're free to add any kind and amount of peppers