Place the ground beef in a large pot and throw in the garlic.
Cook over medium heat until browned.
Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low.
Simmer for 1 hour, stirring occasionally.
If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl.
Add 1/2 cup water and stir together with a fork.
Dump the masa mixture into the chili.
Stir together well, and then taste and adjust the seasonings.
Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor.
Add the beans and simmer for 10 minutes.
Sprinkle some Shredded Cheddar on-top before serving
Wash the leaks, remove roots and discoloured leaves. Cut into 2.5cm pieces. Wash and peel the potatoes and slice thinly.
Slice the onion.
Melt the butter in a saucepan.
Add the leaks and onion and fry gently for 10 minutes, or until soft but not coloured.
Add the salt, pepper and potatoes.
Dissolve the stock cubes in the boiling water.
Add the the vegetables.
Cober the pan and bring to boiling point.
Reduce the heat and simmer for 40 minutes. or until jthe vegrables are tender.
Press the soup through a sieve, using a wooden spoon, or purée in a blender.
Reheat for 5 minutes.
Stir in the cream and serve sprinkled with chopped chives.
Heat the vegetable stock in a suitable sized pot.
Place the kassler steaks and thyme into the water and simmer for 30 – 40 minutes (don’t boil or meat will become tough). If you are using sausage you can skip this step.
Remove meat, cool slightly and shred.
Discard fresh thyme if used.
Place peas into stock and bring to the boil.
Blitz with a stick blender (a must have).
Add shredded meat. If you are using sausage, cut into bite sized portions and add to soup. Allow to heat through.
Season with pepper.
If you do require more salt add it now.
Serve with a drizzle of cream.
Kassler steaks are cured and are therefore quite salty. Dishes using them don’t normally require more salt. To remove salt from the steaks you can place them into water (removed from packaging), for about ½ an hour to extract some of the salt.
Pat the oxtail dry with paper towels and remove as much visible fat as possible.
Place the oxtail in a stockpot and cover with plenty of cold water.
Cover with a lid and bring to the boil – turn the heat off and allow oxtail to stand for 20 minutes. Strain, discarding the water.
Place the oxtail on a clean plate and pat dry with paper towels.
Melt the oil in the stockpot and brown the oxtail on all sides. Remove and set aside.
Add the carrots, onion and celery and cook, stirring constantly, until lightly browned. Return the oxtail to the pot, along with the bouquet garni and bacon.
Add the stock – cover the oxtail completely. Bring to the boil slowly, skimming any excess fat from the surface. Cover with a lid and simmer over very low heat for 4 hours, checking that the oxtail is always covered with water.
When cooked, remove the oxtail to a chopping board.
Strain the stock in a large heatproof bowl and refrigerate overnight. Discard the contents of the strainer.
Remove the meat from the bones and shred. Refrigerate the meat overnight.
Remove the solidified fat from the surface of the soup and return the soup to the stockpot with the oxtail meat, extra carrot, onion and celery. Bring to the boil over medium heat and cook for 20 minutes.
Just before serving add the lemon juice, parsley and season with salt and pepper.