s N'AWLINS CAJUN BEEF AND GRITS ****
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s N'AWLINS CAJUN BEEF AND GRITS ****
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Instructions *** 3-12-17 very good, sort of different, could have used some more spices or perhaps, our are old??!! *** By The Good Housekeeping Test Kitchen Mike Garten This comfort food dish, straight out of N'awlins, has true grit — well, literally. TOTAL TIME: 7:40PREP: 0:30LEVEL: EasyYIELD: 8 servings Ingredients 2 tsp. canola oil 3 1/2 lb. boneless beef chuck, trimmed and cut into 1" chunks 3 medium bell peppers, seeded and chopped 1 large onion, chopped 3 stalks celery, chopped 3 cloves garlic, chopped 1 can (14 oz.) diced tomatoes, drained 1/4 c. tomato paste 2 tsp. Cajun or Creole seasoning 2 c. grits 2 c. shredded sharp Cheddar cheese Finely chopped parsley, for garnish Directions In a 12' skillet, heat oil on medium-high. Pat beef dry with paper towels; season all over with 1/2 teaspoon salt. In batches, cook beef 5 minutes or until browned on two sides. Transfer to slow-cooker bowl. Reduce heat to medium. To same skillet, add peppers, onion, celery and garlic. Cook 3 minutes, stirring. Add diced tomatoes and tomato paste; cook 2 minutes, stirring. Stir in Cajun seasoning; transfer to slow-cooker bowl. Cover and cook on low for 7 hours or until beef is very tender. One hour before ready to serve, in covered 5- to 6-quart saucepot, heat 10 cups of water and 3/4 teaspoon salt to boiling on high. Slowly whisk in grits. Reduce heat to maintain simmer. Cook 30 to 40 minutes or until grits are tender, whisking often. Remove from heat. Stir in Cheddar and 3/4 teaspoon black pepper. Serve beef over grits. Garnish with parsley. Nutrition Information (per serving): About 555 calories, 45 g protein, 45 g carbs, 23 g fat (10 g saturated fat), 4 g fiber, 750 mg sodium. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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