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Bo s Cowboy Cassoulet
Ingredients:
5 pounds trimmed beef stew meat
salt pepper
2 sticks cinnamon
garlic cloves
2 ancho chilies
2 pounds dried northern beans, cooked
3 pounds Italian sausage; hot or mild
2 or 3 onions, finely diced
4 carrots, peeled
6 celery stalks
1 large can tomatoes
2 ancho chilies
chicken stock
Instructions:
1. Oven roast 5 lbs. of trimmed beef stew meat. Season with salt and
pepper, 2 cinnamon sticks, a handful of garlic cloves and 2 ancho
chilies soaked in warm water (use the water too). Roast at 375F, 2-3
hours, until the meat is tender. Cool and refrigerate; then remove
the fat that has congealed on the top. 2. Soak and cook 2 lbs. dried
northern beans, adding salt after the beans are tender. Cool the beans
by surrounding the pot with an ice-water bath in the sink or transferring
the hot beans into shallow plastic containers. Beans are easily soured,
so it is important to not put them in the refrigerator hot. It will
take too long for the middle of the pot to cool. 3. Sausage: 3 lbs.
hot or mild Italian sausage or a combination of the two. Prick the
sausage with a fork on both sides. Roast 25 minutes at 375F. Cool
the sausage and cut into three-inch chunks. 4. Finely dice 2-3 onions,
4 peeled carrots, and 6 celery stalks. Sauté until onions are clear.
In a large ovenproof roasting pan, combine the defatted beef, the
beans, sausage and the vegetables. Add 1 large can of tomatoes, 2
more ancho chilies that have been soaked in warm water, and enough
chicken stock to make the whole mixture very wet. Do not combine until
right before you bake or the beans will absorb the moisture and the
dish will be dry. Top the mixture with toasted bread crumbs and bake
at 350F until the sides are bubbling, the crumbs have browned and
formed a crust, and the middle of the casserole is hot. Notes: "...cowboy
stew... It was kind of an American version of cassoulet, with White
beans sausage and beef and a complex heat Heaven guessed came from
dried chilies. "*Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary
mystery by Lou Jane Temple, with Heaven Lee, chef, Heaven Cafe. Pat
Hanneman (Ed) 9/98 MasterCook Posted to the BBQ List by "Garry Howard"
on Sep 19, 1998. |
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