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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 24 to 28
12 pounds beef brisket
½ to 1 cup bacon drippings
about 3 to 4 12 ounce bottles of beer
8 tablespoons chili powder
10 tablespoons ground cumin
10 tablespoons dried oregano
6 tablespoons woodruff (see note)
3 tablespoons lime juice
4 tablespoons lemon juice
2 tablespoons sugar
4 tablespoons salt
1 tablespoon cayenne, or to taste
2 tablespoons Dijon-style mustard
2 tablespoons chicken fat, optional
1 teaspoon hot chili sauce
1 tablespoon paprika
12 garlic cloves, finely chopped
1 tablespoon garlic powder
8 bay leaves
2 tablespoons Worcestershire sauce
3 tablespoons gumbo file
2 4 ounce jars chopped roasted sweet red pepper (pimento)
1 teaspoon crushed red pepper, or to taste
2 tablespoons masa harina or unbleached white flour
Trim fat from beef and cut into 1 inch cubes. In large Dutch oven (at least 8-quart), brown beef in bacon drippings in batches, adding more bacon drippings as needed. Return beef to pot and turn down to simmer. Add enough beer to cover beef by about 1 inch. Add remaining ingredients. Simmer, covered, over low heat 8 to 12 hours until meat is tender and falling apart. Remove bay leaves. Can be frozen in small containers and thawed for use as needed.
Note:
Woodruff can be found in stores selling beer and wine making ingredients.