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main_courses [2017/05/27 20:51] Leslie Cambias [Meat Loaf and Related] |
main_courses [2017/05/27 22:08] (current) Leslie Cambias [Grillades] |
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| *Two or three onions, depending on size, chopped | *Two or three onions, depending on size, chopped | ||
| *Four garlic cloves, minced | *Four garlic cloves, minced | ||
| - | * Two carrots and two stalks of celery, both chopped. | + | * Two carrots and two stalks of celery, both minced |
| * Vegetable oil to cook the vegetables | * Vegetable oil to cook the vegetables | ||
| * Salt and pepper | * Salt and pepper | ||
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| - | Sear the meat in a Dutch oven or large saute pan filmed with oil. When browned on all sides, remove the meat, then cook the vegetables until softened. In a separate pan make a roux, using 1 1/2 tablespoons of flour and a tablespoon of butter. Cook to a light brown. Add a little stock to make a paste, then slowly dissolve the roux paste with one and one half cups of stock and one cup of white wine, whisking all the while. Add ½ teaspoon of dried tarragon, ½ teaspoon of powdered thyme, ½ teaspoon of powdered bay leaf, 1 tablespoon of Worcestershire sauce, salt and pepper to taste. When completed, add chopped parsley. | + | Sear the meat in a Dutch oven or large saute pan filmed with oil. When browned on all sides, remove the meat, then cook the vegetables until softened. In a separate pan make a roux, using 1 1/2 tablespoons of flour and a tablespoon of butter. Cook to a light brown. Add a little stock to make a paste, then slowly dissolve the roux paste with one and one half cups of stock and one cup of white wine, whisking all the while. Add ½ teaspoon of dried tarragon, ½ teaspoon of powdered thyme, ½ teaspoon of powdered bay leaf, 1 tablespoon of Worcestershire sauce, salt and pepper to taste. |
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| Optionally, it can be enriched with pre-cooked small onions, mushrooms, celery slices, carrot slices, potato, etc., in order to make it into a traditional stew. | Optionally, it can be enriched with pre-cooked small onions, mushrooms, celery slices, carrot slices, potato, etc., in order to make it into a traditional stew. | ||
| - | Serve with rice, non sweet waffles or wide noodles. Garnish with chopped parsley. Cranberry jelly and chutney go well with this concoction. Dumplings, poached in stock and finished in the sauce, are an excellent accompaniment. | + | Serve with rice, non -sweet waffles or wide noodles. Garnish with chopped parsley. Cranberry jelly and chutney go well with this concoction. Dumplings, poached in stock and finished in the sauce, are an excellent accompaniment. |
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| - | //This is something we all grew up with, except that it was then made then with veal rather than beef. CC talked about her grandfather Street’s family having this on the table every day, except Friday. That was fast day, so they had [[Seafood#Redfish Courtbouillon]]. This was in addition to whatever they were having for dinner that day. They were creatures of habit. The word grillades refers to the cut of meat, not the cooking method.// | + | //This is something we all grew up with, except that it was then made then with veal rather than beef. CC talked about her grandfather Street’s family having this on the table every day, except Friday. That was fast day, so they had [[Seafood#Redfish Courtbouillon]]. This was in addition to whatever they were having for dinner that day. They were creatures of habit.// |
| - | The usual meat for this is beef round, thinly cut and trimmed of fat and odd bits. We use a lean beef rump or shoulder roast and slice it across the grain into serving sized pieces about 1/2 inch thick. Cut the slices into serving sized pieces, pound them down to about 1/4" thickness and lightly flour. Sear the meat in vegetable oil and put it aside. | + | The usual meat for this is beef round, thinly cut and trimmed of fat and odd bits. We use a lean beef rump or shoulder roast and slice it across the grain about 1/2 inch thick. Cut the slices into serving sized pieces, pound them down to about 1/4" thickness and lightly flour. Sear the meat in vegetable oil and put it aside. |
| - | Cook chopped onion, sweet pepper, garlic, thyme, bayleaf, parsley, salt and pepper. Make a brown roux with 2 tablespoons of flour, add to the veggies. Put in peeled, seeded and chopped tomatoes or canned equivalent. Add one tablespoon of tomato paste and about 2 cups of beef stock. Return the meat to the pan, cover with sauce and cook on a very low fire until the meat is very tender, about 1 hour. Never let the meat boil, cook it at just a very slow simmer – no big bubbles. It can be more easily cooked in a slow oven, 300° for about 1 ½ hour. The sauce should be quite thick. Serve over grits or rice. | + | Cook chopped onion, sweet pepper, garlic, thyme, bayleaf, parsley, salt and pepper. Make a brown roux with 2 tablespoons of flour, add to the veggies. Put in peeled, seeded and chopped tomatoes or canned equivalent. Add one tablespoon of tomato paste and about 2 cups of beef stock. Return the meat to the pan, cover with sauce and cook on a very low fire until the meat is very tender, about 1 hour. Never let the meat boil, cook it at just a very slow simmer – no big bubbles. It can be cooked in a slow oven, 275° for about 1 ½ hour. Serve over grits or rice. |
| Grillades freeze well. | Grillades freeze well. | ||