Recipe - Mexican Sausage Stew

1 tablespoon Canola oil
1 pound Beef brisket; cut into
chunks
One half pound Hot sausage; cut into chunks
1 cup Sliced onion
2 Cloves garlic; chopped
1 teaspoon Ground cinnamon
One half teaspoon Ground allspice
1 cn (13oz) beef broth
1 Bottle Mexican beer
1 cup Water
1 Sweet potato; peeled, cut or sliced up
into 1 inch chunks
1 Box (10oz) frozen corn
2 tablespoon All purpose flour
Three fourths cup Shredded Monterey Jack
cheese
2 tablespoon Chopped cilantro

From: CookieTstr@aol.com

Date: Sun, 25 Feb 1996 13:46:41 0500
Since I have been lurking quite a bit, I thought it was about time that I
did some contributing to the list. This is a great recipe....there is
NEVER leftovers ! I serve this with a mexican beer that has been packed in
ice for a couple of hours...it is perfect.

Recipe By: Family Circle

Heat oil in large dutch oven. Working in batches, saute brisket and
sausage until browned, approx. 10 minutes. Transfer to plate.

Add onions and garlic to drippings in pot, cook until tender, about 8
minutes, being careful NOT to burn the garlic. Stir in cinnamon and
allspice, cook 1 minute. Return meat and sausage to pot. Reserve One fourth cup
beef broth. Stir in remaining broth, beer and water. Cover and simmer until
meat is tender, about 1 One half hours. Sitr in potatoes, cook until potatoes
are tender, 15 minutes, stir in corn, heat through.

Whisk flour and reserved One fourth cup brothe in small bowl. Stir into pot. Cook
stirring until thickened.

To serve.... ladle stew into bowls. Top each serving with 2 tablespoons
cheese. Garnish with cilantro, accompany with tortilla chips.

MCRECIPE@MASTERCOOK.COM

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