Wayne Gisslen

Braised Beef with Ancho Chiles

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Preparation info
  • 3 lb 12 oz 1.8 kg ) portions:

    10

    jus
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
6

Method

  1. In a braising pan, brown the beef well in vegetable oil. Brown just a little of the meat at a time if necessary to prevent overcrowding the pan. Remove the meat from the pan.
  2. Using additional oil as needed, brown the onions over moderate heat until they are well browned but not scorched.
  3. Return the beef to the pot and add the remaining ingredients.

Per serving: Calories, 410; Protein, 56 g; Fat, 16 g (36% cal.); Cholesterol, 110 mg; Carbohydrates, 9 g; Fiber, 3 g; Sodium, 920 mg.