Barbecued Beef Stew
Keys: Meats Bbq
Yield: 1
Ingredients:
3 1/2 lb trimmed beef chunk
------------ cut into 1 1/2 inch chunks ------------
1 tsp salt
1/2 tsp freshly ground pepper
3 tbl vegetable oil
3 med onions chopped
12 oz beer
1/2 cup plus 2 tablespoons cider vinegar
1/2 cup ketchup
3 tbl darkbrown sugar
1 1/2 tbl Worcestershire sauce
2 tsp ground cumin
1 tsp dry mustard
3/4 tsp dry marjoram
1 x dried chipotle chile
Cheddared corn pudding (see below)
----------------- CHEDDARED CORN PUDDING (8 SERVINGS) (8 Servings):
----------------
3 x eggs
2 can creamed - style corn (16 ounces each)
1/8 tsp cayenne
3 tbl butter melted
1 1/2 cup buttermilk
2/3 cup saltine cracker crumbs (from 18 crackers)
1/2 cup cornmeal
3/4 tsp baking powder
1/2 tsp baking soda
1 1/2 cup shredded sharp cheddar cheese
Method:
1. Preheat the oven to 325 degrees. Season the meat with the salt and
pepper.
2. In a large flameproof casserole, heat the oil over moderately high
heat. Add the meat in batches without crowding and saute, turning, until
browned all over, about 7 minutes per batch. As the meat is browned,
remove it to a plate.
3. Add the onions to the casserole and cook, stirring often, until
golden and beginning to brown, about 7 minutes. Return the meat to the
pan along with any juices that have collected on the plate. Add the
beer, cider vinegar, ketchup, brown sugar, Worcestershire sauce, cumin,
mustard, marjoram, and chipotle chile. Bring just to a boil, cover, and
transfer to the oven.
4. Bake the stew for 2 to 2 1/2 hours, or until the meat is fork tender
and beginning to fall apart. Remove from the oven, but increase the oven
temperature to 350.
5. With a slotted spoon, remove the meat to a bowl. Skim all excess fat
from the top of the stew. Fish out the chipotle chile. Tear off and
discard the stem end and puree the chile in a blender or food processor
with about 1 cup of the cooking liquid. Stir the chile puree back into
the stew. If the sauce is thin, boil uncovered, stirring often and
skimming once or twice, until thickened slightly, 5 to 7 minutes. return
the beef to the stew. (The recipe improves if made a day or two in
advanced)
6. Turn the barbecued beef and sauce into a 10 x 14 casserole about 3
inches deep. Spoon the corn pudding on top and spread to even. Bake 45
to 55 minutes, or until the corn pudding is golden on top, lightly
browned around the edges, and just set in the center.
* This dish can be completely finished and refrigerated for up to 2 days
before reheated. Prepared through step 6 and stored in a tightly covered
container, the beefy part of this stew will freeze well for up to 3
months. The corn pudding tends to separate if it is frozen, though the
flavor remains good.
~Angelique~
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