Doreen’s Beef Short Ribs Jambalaya2018-05-01
- Yield : 6 to 8
- Prep Time : 1m
- Cook Time : 3m
- Ready In : 4m
- Add to Recipe Box
Beef Short Ribs Jambalaya may take a little extra cooking time but so worth the effort. …… Many like this dish spicy as some say “spicy is always better’ however without the extra hot spice this dish has it own wonderful and tasty flavor.
- 3 to 5 lbs beef short ribs
- 1 lg onion chopped
- 1lg bell pepper green or yellow or one of each
- 1/4 cup of chopped fresh garlic
- 1 chopped jalapeno pepper
- 1 cup of celery
- 1 cup of cilantro or parsley
- 1 cup of green onions
- salt and pepper seasoning to your liking
- 4 cups of cooked white jasmine rice
- just enough oil to cover black iron pot
Season meat well with your favorite seasoning
Or make your own with Maw-Maw’s Cajun Seasoning All-Purpose Spice Blend (5 tablespoon onion powder, 3 tablespoon garlic powder/granules, 2 tablespoons paprika, 1/2 tablespoon dry mustard, 1 teaspoon black pepper, 1 teaspoon dried thyme, 1/4 teaspoon celery seed; 1 teaspoon cayenne (more or less)
Heat oil to hot, add meat browning on all sides making a lot of drippings (gratau seasoning pockets) at bottom at the bottom of the pot.
Add the onions and peppers and continue browning adding a small amount of broth a little at a time as needed – you will hear a sizzling sound (roti) as you add the water.
The longer you can go without adding water and without burning the meat will give your gravy a darker brown color.
Continue adding broth as needed making more drippings (gratau - gradoux or graisse) and cook an additional hour. Add enough broth to cover meat and let cook until meat starts to tenderize another hour and a half or until the meat is falling off bone.
Gravy should be thick and caramelized in color.
Gravy Master or Kitchen Bouquet can be added for a deeper richer color.
Add green onions and parsley or cilantro
Additional broth, if needed, may be added to smooth the out the gravy and to have enough gravy for the rice to absorb.
Make sure at this point the seasoning is exactly as you want it to be.
Fold in the cooked rice. Let it set awhile before serving.
The next day is even better because the gravy is absorbed is the rice completely.
This dish goes well with a good corn masque choux, green salad and beer bread.