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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 100 |
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Authentic recipe from Detroit Coney Islands. This is a restaurant size portion also, so there will be plenty of leftovers (it freezes quite well). And yes, cow heart is actually an ingredient. It is in all of Coney's recipes in Detroit. Just talk to a butcher about getting the cow heart and they will be able to provide it for you. Ingredients:
1 cup lard |
5 lbs ground round |
1/2 lb ground beef (needs to be ground cow heart, the site didn't recognize it as an ingredient) |
6 tablespoons butter |
6 tablespoons flour |
3 tomatoes |
32 ounces chicken stock |
3 tablespoons chili powder |
4 tablespoons paprika |
1/3 cup yellow mustard |
2 tablespoons turmeric |
2 tablespoons cumin powder |
1 tablespoon garlic powder |
1 tablespoon onion powder |
Directions:
1. Preheat oven to 450°F.
2. Preheat very large pot with 1 cup of lard
3. Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
4. In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
5. Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
6. Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
7. Simmer this down to the proper consistency.
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