Texas Red



U.S. Metric Ingredients
6 lb 2.75 kg Lean beef, preferably chuck or shank, well trimmed
2 fl oz 60 mL Vegetable oil
1 oz 30 g Garlic, chopped fine
5 oz 140 g Chili powder
tbsp 22 mL Ground cumin
tbsp 22 mL Dried oregano
1–2 tsp 5–10 mL Cayenne
2 qt 2 L Brown stock or beef broth
2 oz 60 g Cornmeal or masa harina
4 fl oz 120 mL Cold water
to taste to taste Salt



  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 overcrowd the pan.
  3. Add the garlic, chili powder, cumin, oregano, and cayenne to the beef over moderate heat. Stir and cook a few minutes, until the spices are aromatic.
  4. Add the stock. Bring to a boil, cover, and place in an oven at 325°F (165°C) for 1½–2 hours, or until the beef is tender.
  5. Degrease the cooking liquid carefully.
  6. Mix the cornmeal or masa harina with the cold water to make a smooth paste.
  7. Stir the cornmeal mixture into the beef mixture.
  8. Simmer 30 minutes to thicken the cooking liquid.
  9. Season to taste with salt.

Per serving: Calories, 380; Protein, 46 g; Fat, 16 g (38% cal.); Cholesterol, 90 mg; Carbohydrates, 12 g; Fiber, 5 g; Sodium, 200 mg.


Texas Short Ribs

In place of the lean beef, use 7 lb 8 oz (3.4 kg) beef short ribs. After the ribs are tender, remove them from the braising liquid and carefully degrease the liquid. Add just enough cornmeal or masa harina to lightly thicken the liquid, about half the amount in the basic recipe.