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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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