• National Bison Month - 5

    From Dave Drum@1:3634/12 to All on Tuesday, July 12, 2022 12:48:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carne Con Chile Rojo (Chuck Braised In Chile)
    Categories: Beef, Chilies, Herbs
    Yield: 5 servings

    MMMMM-----------------------BRAISED BISON----------------------------
    2 tb Maple or raw sugar
    1 tb Coarse sea salt
    2 lb Boneless bison or beef chuck
    - roast
    1/4 c Olive oil
    4 c Vegetable broth
    2 Ripe tomatoes
    1/2 md White onion
    10 Dried California or New
    - Mexico chiles (2 1/2 oz)
    2 Fresh sage sprigs
    2 Fresh or dried bay leaves
    1/2 c Pure maple syrup

    MMMMM-------------------------CHILE ROJO------------------------------
    10 Dried guajillo chiles;
    - stemmed
    4 Dried chiles de árbol;
    - stemmed
    2 cl Garlic; peeled
    1/4 md White onion
    1 ts Coarse sea salt; more to
    - taste
    2 tb Olive oil

    TO MAKE THE BISON: Set oven @ 275ºF/135ºC.

    Sprinkle the sugar and salt all over the roast. Heat the
    oil in a large Dutch oven over high heat. Add the roast
    and sear until dark brown on all sides, 7 to 10 minutes.
    Transfer to a plate and reduce the heat to medium.
    Carefully add 1 cup broth (the hot fat will spatter) and
    scrape up all the browned bits from the pan. Return the
    roast and any accumulated juices to the Dutch oven and
    add the tomatoes, onion, chiles, sage, bay leaves, syrup
    and remaining 3 cups broth. Bring to a boil, then cover
    and transfer to the center of the oven.

    Braise until the meat is very tender, about 3 1/2 hours.
    A fork should slide through easily. Uncover and cool for
    15 minutes, then transfer the roast to a large bowl.
    Finely shred the meat using your hands if cool enough to
    handle or with two forks. Strain the cooking liquid and
    reserve.

    TO MAKE THE CHILE ROJO: Bring a medium saucepan of water
    to a boil. Add all of the dried chiles, reduce the heat
    to medium, and simmer steadily until softened and
    lighter in color, about 10 minutes. Transfer the chiles
    to a blender, along with the garlic, onion, salt and 2
    cups of the braising liquid. Save any remaining braising
    liquid for another use (see Tip). Blend until very
    smooth.

    Heat the oil in a large, deep skillet over high heat
    until shimmering. Carefully add the chile sauce (it will
    splatter) and immediately reduce the heat to medium.
    Simmer, stirring often, until thickened and brick red, 8
    to 10 minutes. Add the shredded meat and any accumulated
    juices and stir to evenly coat. Reduce the heat to low
    and simmer for 10 minutes. Season to taste with salt.
    Serve immediately or cool to room temperature to use as
    a filling for tamales. The sauced braised meat can be
    refrigerated for up to 5 days or frozen for up to 3
    months.

    Recipe from Claudia Serrato

    Adapted by Tejal Rao

    Yield Serves: 4 to 6 (about 4 cups)

    ECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:229/452 to All on Thursday, July 13, 2023 16:53:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gus' Bison Stew
    Categories: Game, Vegetables, Herbs, Stews, Wine
    Yield: 4 servings

    1/3 lb Bison cubes (or veal)
    2 tb Virgin olive oil
    1/2 c Red wine
    +=OR=+
    1/4 c Balsamic vinegar
    5 Tomatoes crushed
    1 tb Tomato paste
    2 md Onions; chopped
    5 cl Garlic; crushed
    2 Cinnamon sticks
    +=OR=+
    1/2 ts Ground cinnamon
    5 Cloves
    +=OR=+
    1/4 ts Ground clove
    1/2 ts Sugar
    Salt & fresh ground pepper

    Take meat out of cooler at least 45 minutes before
    cooking. Make sure that meat is very dry before cooking.

    In large pot put olive oil and when it's hot put meat
    cubes in it and brown well from all sides. If you have
    to, do it in two bunches.

    Add chopped onion and garlic then sauté until soft. Add
    wine or vinegar, beef stock, crushed tomatoes, tomato
    paste, and spices. Let it boil on high heat for about 15
    minutes, then put on medium heat and let it simmer for
    about two hours.

    Taste for salt and pepper, then add sugar and let it
    simmer for another 1/2 hour on low heat.

    Serve over pasta, mashed potatoes, french fries, or
    eggplant puree.

    By Gus Krados

    RECIPE FROM: https://www.cookwithgus.ca

    Uncle Dirty Dave's Archives

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