| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Beef, Tex-mex, Main dish |
10 |
Servings |
INGREDIENTS
| 5 |
lb |
Lean beef — ground coarse |
| 1 |
lb |
Suet — ground |
| 1 1/2 |
qt |
Water |
| 3 |
oz |
Chili powder |
| 2 |
tb |
Salt |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Camino |
| 1 |
tb |
Oregano |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Cayenne pepper |
INSTRUCTIONS
Braise the meat in a large skillet. Add the water and bring to a boil. Add
the ground suet and all the spices. Mix thoroughly. Stir every few minutes
till your are sure the spices are blended and the meat is all well
spearated. After that you just need to stir enough to keep it from sticking
to the bottom of the skillet. Cook for 45 minutes to one hour.
from the "LBJ Barbecue Cook Book" by Walter Jetton, Caterer to the LBJ
Ranch Shared by Al Martin BTW, I bought this book when it first came out
in 1965 for the list price of $1.00. Would not sell it today at any price.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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