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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Second Best Chilli Con Carne In Glasgow
 Categories: Chili, Pork
      Yield: 1 Batch
 
    700 g  Pork ribs (1-1/2 lb)
    700 g  Oxtail (1-1/2 lb)
    500 g  Chuck steak (1 lb)
      2    Red onions
      1    Garlic head
           Fresh ginger (1-1/2")
      4    Jalapenos
      3 tb Sugar
      2    Rich beef stock pots
      3 pt Water
      2    Cans Guinness
      2    Cans cherry tomatoes
      2 ts Mustard seeds
      1 ts Cumin
      1 ts Coriander
      4    Allspice berries
           Oregano
           Smoked paprika
           Lime juice
      1    Pkg baby sweet peppers
      1    Pkg dried ancho chiles
      1 tb Honey
      1 tb Tomato puree
      1    Cinnamon stick
 
  This excellent recipe came second in a local competition. It's quite
  involved so it's worth keeping for a special occasion.
  
  Add the ancho chiles, cinnamon stick, 2 ts paprika, 1 tb sugar, pork
  ribs, Guinness, 1 pint water, a rich beef stock pot, and salt to an
  oven-safe pot with a lid.
  
  Put in the oven at 200?C (400?F) for 2-1/2 hours until fluid has
  reduced by half and meat is falling off the bone.
  
  In a pot, put the two onions finely diced with sunflower oil, then
  add the jalapenos cut small. Once soft add the allspice berries
  (crushed) all the garlic and the ginger chopped finely.
  
  Whilst that is cooking, dry fry the cumin, mustard seeds and
  coriander in a pot for a few minutes to release flavour, then crush
  with a pestle and mortar and add to the pot with about 2 ts paprika
  and the peppers (chopped). Allow to cook for around 10 minutes.
  
  After 10 minutes add the other Guinness and stock pot, plus 2 pints
  water, the steak, and oxtail. Cover and allow to boil for
    1-1/2    hours.
  
  After 1-1/2 hours add the two cans of tomatoes and lime juice and let
  boil for a further 1 hour so the meat breaks down, and the oxtail
  meat falls off the bone.
  
  Remove the bones and the cinnamon stick from the pot in the oven then
  transfer the contents into your pot on the stove. At this point add
  the honey oregano, the remaining sugar, and some lime and tomato
  puree to taste.
  
  Cover and cook 1 hour more, then uncover and cook for a further 30 to
  45 minutes reducing the fluid and salting as required.
  
  Recipe FROM: 
 
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