Post by Cajunate on Sept 27, 2011 20:27:11 GMT -6
This is a dish where the meat is usually stuffed with garlic if it's a roast but, it can be thinner cuts like round or seven steaks if beef or it can even be pork. Then it's seasoned simply with salt, black pepper and granulated garlic.
I like onions so I use a nice big one and cut it in half and then cut into thin slices. I also like to finely mince about four toes of garlic and set aside.
Time to start cooking. Using a heavy dutch oven, heat up about three tablespoons of vegetable oil, when hot place the roast in and sear all sides until browned. Don't worry about the fond that sticks to the bottom of the pot, this will be the base of the brown gravy produced.
When done searing remove the meat and set aside. Now add the sliced onions to the pot and sweat these down until caramelized stirring to prevent them from burning and sticking to the bottom. While doing this all of the brown bits from the meat will release and melt into the onion mixture.
When the onions are ready add about a half cup of water and then add the minced garlic. You don't want to really brown the garlic but, soften it more-so. I forgot to get a picture of just the onions but, in the picture below is what you want thm to look like.
When the onions and garlic are ready put the roast back into the pot and add water to about halfway up the height of the meat. Stir as well as you can to evenly mix the water and onions. Bring to a light boil and the reduce the heat to a simmer.
Since different cuts of meat vary, simmer until the meal becomes fork tender. When done I like to remove the roast and sliced it.
Then I return it to the gravy and simmer a little longer to allow the meat to absorb the juices. Check to see if you need to add any salt or pepper and it's ready to serve.
This gravy is meant to be thin. I guess you could add a little corn starch slurry to thicken it and serve with mashed potatoes but, in Louisiana it's 99.9% of the time served over rice.
I like onions so I use a nice big one and cut it in half and then cut into thin slices. I also like to finely mince about four toes of garlic and set aside.
Time to start cooking. Using a heavy dutch oven, heat up about three tablespoons of vegetable oil, when hot place the roast in and sear all sides until browned. Don't worry about the fond that sticks to the bottom of the pot, this will be the base of the brown gravy produced.
When done searing remove the meat and set aside. Now add the sliced onions to the pot and sweat these down until caramelized stirring to prevent them from burning and sticking to the bottom. While doing this all of the brown bits from the meat will release and melt into the onion mixture.
When the onions are ready add about a half cup of water and then add the minced garlic. You don't want to really brown the garlic but, soften it more-so. I forgot to get a picture of just the onions but, in the picture below is what you want thm to look like.
When the onions and garlic are ready put the roast back into the pot and add water to about halfway up the height of the meat. Stir as well as you can to evenly mix the water and onions. Bring to a light boil and the reduce the heat to a simmer.
Since different cuts of meat vary, simmer until the meal becomes fork tender. When done I like to remove the roast and sliced it.
Then I return it to the gravy and simmer a little longer to allow the meat to absorb the juices. Check to see if you need to add any salt or pepper and it's ready to serve.
This gravy is meant to be thin. I guess you could add a little corn starch slurry to thicken it and serve with mashed potatoes but, in Louisiana it's 99.9% of the time served over rice.