We're planning a big backyard party out here in Austin in the next couple of weeks now that day time temps have left the hundreds. We're putting out brisket,Texas Red,Pintos with plenty bacon and jalapenos,potato salad,cabbage braised with ham shanks and bourbon pudding.
At a menu planning meeting with the rest of the crew we were all drinking when the topic of Texas Red came up. I couldn't believe how many people had bad information on an authentic recipe.
Here are the sole ingredients of Texas Red
1.Beef Chuck cut into cubes
2.Fat,preferably beef suet
3.Chili powder[out in these parts Gebhardt is king]
4.Garlic,lots of fresh garlic
5.Stock or water if you don't have the time to make a batch of authentic stock
That's about it.
How do you make your Texas Red?