| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Chili powder |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
lb |
Butter |
| 2 |
|
Onions — peeled/thick |
|
|
Sliced |
| 5 |
|
Cloves garlic — peeled and |
|
|
Crushed |
| 1 |
bn |
Parsley sprigs — chopped |
| 1 |
|
Bottle |
| 1 |
pt |
Vegetable oil |
| 4 |
|
Lemon — quartered |
| 1/4 |
c |
Worcestershire sauce |
| 2 |
|
Bay leaves |
|
|
Beer |
INSTRUCTIONS
Melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to
soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds
to the pot. When the foam subsides, add all of the remaining ingredients
and bring to a boil. Reduce the heat to a medium low and simmer for 20
minutes. Keep baste warm, adding beer and oil as needed.
By the way, you'll notice that there are no tomatoes, ketchup, or sugar in
this recipel. All of these things caramelize and burn quickly, giving the
meat a nasty taste.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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