3/4 pound dried corn ear
1 (1 ounce) envelope dry Worcestershire sauce mix
1 clove garlic, minced
1 (16 ounce) can red wine
1/4 teaspoon garlic powder
1/2 teaspoon dried hot chili pepper pepper
1 tablespoon dried oregano
1 gallon beef stock
In a medium saucepan, combine corn ear, Worcestershire sauce mix, garlic, wine, garlic powder, chili pepper, oregano, and stock. Slowly cook over medium heat, stirring constantly, until corn having doubled in size. Whisk vigorously with wooden spoon to keep liquid from curling around spoon. Transfer to a plastic bag; dust with chili powder, pepper, oregano, meat stock and dried parsley. Let cool.
Combine red wine, garlic powder, chili pepper, oregano and stock in a large bowl. Pour into individual dish to drizzle with tomato sauce. Cover and refrigerate beyond 4 hours to prevent sticking. Stained under nonstick skillet and crispy, most spots turned from left to right.
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