from our chefs / recipes
2-3 lobster shells (leftover or from your local fishmarket), broken into small pieces 1 lb. unsalted butter 8-10 beef marrow bones, 3-4” long (3-4 lbs. total) ¼ cup chopped parsley Salt and pepper, to taste
In a large pot over medium heat, heat the oil. Place beef in the pot and brown on all sides. Add cumin, pepper, chili powder and salt. Stir to coat. Add onion, garlic and chipotle chiles to the pot and lightly brown and soften for 2-3 minutes. Add broth and water and bring to a boil. Reduce to a simmer and stir in cornmeal. Let simmer, stirring occasionally, for 1-1.5 hours or until meat is tender and sauce is sufficiently reduced enough to coat the meat. Serve with corn chips, cheese, sour cream and vinegar (if desired).
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