In which I discuss cooking and go on and on and on...
So I made a big batch of beef and noodles tonight because it's that time of year - chilly and dark early. It turned out exceptionally well due in part, I think, to using a cast iron skillet. Have I rhapsodized about cast iron skillets? Now, growing up, my mom never had cast iron, but my dad and stepmom did. And as any child of divorce will tell you, each parent had their own way of cooking and if you're lucky, you pick up a thing or two. I only recently purchased a cast iron skillet and I have no idea why it took me so long. They aren't great for cooking everything, but let me tell you, it is worth the investment for the things that are made better by cooking in cast iron. And the beef and noodle recipe I used tonight is a very good example.
My mom was from Louisiana and you don't cook anything down there without a decent
roux. Whether it's gumbo or crawfish etouffee, it all starts off with a roux. The cajuns have their holy trinity (bell pepper, onion, and celery), but this particular recipe uses a more French style roux with onion, celery, and carrots. And it uses Crisco instead of butter as the fat in which you brown the flour. It is completely worth it take your time and expect to spend a good 30-40 minutes just stirring and cooking the roux to a nice dark brown. Otherwise, I can't guarantee the results. And by stirring, I mean constantly hovering over the skillet for that whole time, only letting it sit maybe 20-30 seconds at the most. The flour will burn otherwise. You should also prep your veggies ahead of time by mincing them and have your meat cut up because you can't take time away from your precious roux to deal with that kind of shit. This is a labor of love, very hands on, and will take a while to make, but it's perfect for nights like this and a beverage of your choice while cooking (aside: It has now been 6 whole weeks since I last had a drop of alcohol - thank you Betty Ford ;)
So here are the ingrediants and then I'll give the steps:
Mom's Beef and NoodlesRoux
4Tbs Crisco
6Tbs flour
1 medium onion (minced)
2 stalks celery (minced)
1-2 carrots (minced)
Beef:
1-1.5lb or so of chuck roast, arm roast (cubed in bite size pieces)
Broth:
1 can beef broth
1 can water
salt
pepper
dab or two of worchestershire sauce
Method:
1. Prepare roux by putting Crisco in
cast iron skillet on med-low heat and let melt fully. When melted, add the flour and start stirring. Keep an eye on the heat, turn it down low once the skillet and roux get warm enough. You'll know by whether the flour starts sticking to the bottom of the pan. It will do this as you cook it so just keep stirring and mixing that up. The cast iron will keep the heat very well which will help brown and cook the roux to a nice dark brown color. As I mentioned, expect to spend at least 30-40 minutes on this.
2. After that time, put in the minced veggies and mix. It will become a gloppy roux mixture, all of it sticking together with very little liquid. This is ok. Just keep stirring it and turning it over for about 10 minutes to get the veggies cooked and tender.
3. Next add the beef and mix that whole glob togther. If you make this, you'll know what I mean when I say glob :) You can turn up the heat a bit to medium so you can brown the meat faster. Don't turn it up too high. You'll again be constantly stirring, but not as much on this step b/c the meat will release juices and keep everything lubricated. This step will last about 10-15 minutes or so.
4. When the beef loses its red color, you will then add the beef broth, the water, the seasonings and cover the skillet and turn down low. Ideally, you'll want to let this mixture simmer for as long as you can to break down the beef and blend all the tasty goodness together. If you can, an hour would be great, occasionally stirring. Just test the beef and see how tender it is and let that be your guide.
5. Serve over cooked egg noodles (or The Agent likes it over rice). Either way, it's hearty, good Midwestern stick to your ribs stuff and it's my Mom's recipe and I only share her stuff with people I like.