Son of a Gun Stew

Cookbook Category: Beef, Soups & Stews

Bet you a dollar you won't make this. This recipe appeared in a longer article from Patricia Mitchell featuring stew recipes.

1 pound beef neck meat, cut in small pieces
1 beef heart, chopped
1 set beef brains
3/4 pound marrow gut, cut in small pieces
1/4 pound calves liver, chopped
1 teaspoon salt
2 cloves garlic, minced
6 jalapeños, stemmed, seeded and chopped
water
6 cups beef broth
4 tablespoons tomato paste
salt and pepper to taste

Cover the first eight ingredients with water in a large stock pot. Cook slowly for 6 to 7 hours until meat is done. Check occasionally and add water, if necessary.

Stir the tomato paste into the beef broth and add to pot. Bring to a simmer for 10 minutes. Check seasonings and add salt and pepper, if desired.

Makes 8 servings.