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1
In a large flameproof casserole or possibly Dutch oven, heat the bacon grease over medium heat.
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2
Season the beef brisket with salt and pepper.
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3
Working in batches to avoid crowding, add in the brisket and cook, turning occasionally, till browned on all sides, about 8 min.
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4
Transfer the brisket to a plate.
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5
Add in the onion and garlic to the casserole and cook, stirring often, till the onion is softened, about 4 min.
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6
Stir in the beef stock.
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7
Return the brisket to the pot and add in the chilies.
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8
Bring to a simmer over high heat, skimming off any foam which forms on the surface.
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9
Reduce the heat to low, cover and simmer till the brisket is tender, about 2-1/2 hrs.
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10
During the last 30 min, stir in the potatoes, corn, and cilantro.
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11
Remove from the heat and let stand 5 min.
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12
Skim any fat from the top of the stew.
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13
(It's easier to remove the fat if the stew is cooled to room temperature, covered and refrigerated overnight.
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14
Throw away hardened fat from surface.
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15
Reheat gently over low heat before proceeding.)
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16
In a small bowl, whisk 1 c. of the cooking liquid with the flour till smooth.
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17
Stir into the stew and simmer till the sauce is thickened, about 3 min.
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18
Season the stew with additional salt and pepper; serve warm.
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19
Freezes and reheats well.
