Directions
This entry is a Work IN Progress, it will be completely posted by April 25
- Using a 12inch stainless pan heat:
- 2 Tbsp Olive oil
- 3 Tbsp Butter
- When it is HOT add 2 Diced onions, stir - reduce heat by half
- Allow onions to saute and lightly brown
- Add 2 Rounded Tbsp Dark Brown Sugar, stir
- 5 minutes later, Add Garlic, minced and stir
- 10 minutes after that, Add Balsamic vinegar, stir
- Seed and vein Jalapenos, mince mix together - Add Half to pan
- Keep on Medium heat 15 minutes, stirring lightly
- Open canned tomatos, Hand crush, Add to pan
- 10 Minutes later, Add Chili powder and Cayenne Powder and Ground Corriander seeds
- Turn Heat Down to Simmer, stir occasionaly
- Pour wine onto Beef, allow to marinate 15 minutes
- Dice the Beef Fat while meat marinates, put under hot Broiler in 10 fry pan until Brown and Crispy
- Remove meat from marinade and dry thoroughly with towel
- Turn Broiler Off, Set Oven to Bake At 300F, and immediately...
- Remove browned fat from broiler and add meat
- Put fry pan on High Heat and stir
- After meat is lightly browned, remove from heat, cover, put in oven for 5 minutes
- Put Heat on soaked beans (in soak water) to Boil
- Uncover meat in oven, put under the Broiler again, Keep turning, until Deeply Browned
- Sause qyad; Add 1 Can Beef Broth, Heat to Simmer
- Strain cooked beans, Add to Sauce
- In 8inch Satay Pan
- 2 Tbsp Butter, High Heat
- Add Can of Corn, Saute until lightly camelized, Add to Sauce
- Use a Slotted Spoon to transfer Hot Browned Meat from fat to sauce
- Stir meat in thoroughly
- Place sauce on Very Low Heat for an Hour, Stir every 10 minutes
- Remove from Heat
- Add remaining minced Jalapenos
- Cover and Place in Refrigerator overnight
To Serve...
- On Very Low Heat, Warm for an Hour, Stirring Every Minutes
- Serve with Premium Saltines in Paper Bowls with Plastic Spoons