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Beef Brisket and Picadillo-Stuffed Empanadas

January 2, 2013

MAKES ABOUT 2 DOZEN

INGREDIENTS4 cups flour
6 tbsp. unsalted butter, cubed
1? tsp. kosher salt, plus more to taste
? cup olive oil
1 lb. beef brisket
5 cloves garlic, smashed
2 medium carrots, halved crosswise
2 large white onions, 1 quartered and 1 minced
3 tbsp. chile powder
1? tbsp. finely chopped oregano leaves
2 tsp. ground cumin
1 cup raisins
? cup sliced pitted canned black olives
? cup dry sherry
? cup sugar
? cup pine nuts
Freshly ground black pepper, to taste
Canola oil, for frying

INSTRUCTIONS1. Make the dough: Combine flour, butter, and salt in a large bowl, and using your fingers, rub butter into four until pea-size crumbles form. Add 1? cups warm water and stir until dough forms. Knead in the bowl until smooth, about 4 minutes. Wrap in plastic wrap, and refrigerate for 1 hour.

2. Meanwhile, heat ? cup olive oil in a 6-qt. saucepan over medium-high heat. Season beef with salt and pepper, and add to pan; cook, turning once, until browned on both sides, about 8 minutes. Add garlic, carrots, quartered onion, and... Get the recipe >>



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