Texas Red

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Preparation info

  • Yield:

    6 lb

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
6 lb<

Method

Procedure

  1. Cut the beef into 1-in. (2.5-cm) cubes.
  2. In a brazier, brown the beef in the vegetable oil over high heat. Brown a little at a time so as not to overcro