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Posted on 6/12/14 at 12:19 pm to S
quote:
look me in the eye and give me a better rice/gravy veggie compliment than fricking peas
MOAR GRAVY!
Posted on 6/12/14 at 3:23 pm to Cajunate
quote:
Cajunate
watered down version of meridian dog
Posted on 6/12/14 at 3:25 pm to Ignignot
geez...
Posted on 6/12/14 at 4:17 pm to Gris Gris
Got damn. I'm cooking some this weekend now
Posted on 6/12/14 at 4:37 pm to Ignignot
quote:
watered down version of meridian dog
Hilarious
Posted on 6/12/14 at 4:39 pm to Cajunate
Looks great
Posted on 6/12/14 at 8:15 pm to S
quote:
look me in the eye and give me a better rice/gravy veggie compliment than fricking peas
Buttered fresh sweet corn blows some nasty peas out of the water next to some rice and gravy
Nothing like a good classic onion gravy. I've eaten it three nights this week and could eat it again if there was some left. My favorite meal is short ribs/rice and gravy and I can finally make it taste just like Granny's and mom's
This post was edited on 6/12/14 at 8:19 pm
Posted on 6/12/14 at 8:24 pm to shawnlsu
Post your method. 
Posted on 6/12/14 at 8:47 pm to OTIS2
Salt, pepper, garlic powder, onion powder, old bay mixed in a ziploc with flour.
flour the meat (I like short ribs best) like fish.
heat enough vegetable oil in a dutch oven (I use a 30 year old magnalite) to coat the bottom and brown the meat right up to the point of burning but DO NOT burn it.
Remove meat and deglaze with 1/4 to 1/2 cup red wine and 1 finely chopped yellow onion until onion is close to clear and stir in 2 cloves chopped garlic. Return meat to pot and stir in enough beef stock to cover half the meat and then water to just cover the rest of the way. Cook on lowest setting for 3-4 hours or until meat is fork tender. Stir in corn starch slurry to desired thickness of gravy.
Serve over JASMINE rice
flour the meat (I like short ribs best) like fish.
heat enough vegetable oil in a dutch oven (I use a 30 year old magnalite) to coat the bottom and brown the meat right up to the point of burning but DO NOT burn it.
Remove meat and deglaze with 1/4 to 1/2 cup red wine and 1 finely chopped yellow onion until onion is close to clear and stir in 2 cloves chopped garlic. Return meat to pot and stir in enough beef stock to cover half the meat and then water to just cover the rest of the way. Cook on lowest setting for 3-4 hours or until meat is fork tender. Stir in corn starch slurry to desired thickness of gravy.
Serve over JASMINE rice
This post was edited on 6/12/14 at 8:48 pm
Posted on 6/12/14 at 8:50 pm to Cajunate
Posted on 6/12/14 at 9:13 pm to Cajunate
Looks great but I need waaaaayyyy more gravy than that
Posted on 6/12/14 at 9:18 pm to shawnlsu
Sounds very good. What parish are you from? I ask because the VP buddies of mine wouldn't have floured the meat. I typically would for a "smothered" dish. I'm good with either style.
Posted on 6/12/14 at 9:26 pm to OTIS2
Raised in EBR, live in Ascension.
Grandparents from Iberville/Assumption
Grandparents from Iberville/Assumption
Posted on 6/12/14 at 9:28 pm to OTIS2
I think flouring the meat helps with just enough thickness in the gravy to not have to use corn starch. I like my gravy to cling to the rice, not sit on top but not just run straihht through it
Posted on 6/12/14 at 9:31 pm to AmosMosesAndTwins
Rice and gravy with field peas on the side. I started mixing the two when I was a teenager and was disappointed I never thought of it before.
My mom made meat and rice and gravy at least once a week growing up. So good. For the record, I eat it like the OP does. Pour gravy over rice and it should rest in a shallow pool. This isn't soup.
My mom made meat and rice and gravy at least once a week growing up. So good. For the record, I eat it like the OP does. Pour gravy over rice and it should rest in a shallow pool. This isn't soup.
This post was edited on 6/12/14 at 9:34 pm
Posted on 6/12/14 at 9:32 pm to shawnlsu
Understood. My bud would eventually hit his gravy with a bit of Wondra to thicken...many here squeal just melt the onions. Growing up across the river, we floured everything. I like it all.
Thanks for the location. It means a lot with a dish like this.
Thanks for the location. It means a lot with a dish like this.
This post was edited on 6/12/14 at 9:35 pm
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