Wayne Gisslen

Texas Red

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Preparation info
  • 6 lb 12 oz 3.24 kg ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
6

Method

  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

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