Subj : National Bison Month - 5
To   : All
From : Dave Drum
Date : Tue Jul 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

.... We have phasers; I vote we blast 'em!
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