Marinated and Smothered Grillades in Rusty Gravy Recipe

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Marinated and Smothered Grillades in Rusty Gravy
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Ingredients
9
Count
Nutrition
485
Calories
Total time
125
Minutes
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Ingredients:

Directions:

  1. Combine cayenne, salt and garlic powder.
  2. Place meat in a large bowl and sprinkle evenly with the cayenne mixture. Press the mixture into the meat with your hands.
  3. Cover and refrigerate overnight, or up to 2 days.
  4. Heat oil in a heavy pan or Dutch oven with a broad bottom, over high heat.
  5. Carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible.
  6. Cook without turning or stirring until underside of meat is crusty brown, about 10 minutes.
  7. Turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more.
  8. If any pieces curl up, cut them in half.
  9. Remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible.
  10. Add 1/4 cup of water.
  11. Holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment.
  12. Return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally.
  13. Add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan.
  14. If sediment is building up only in certain spots, rotate the pan.
  15. Stir in the garlic and 1/4 cup more water.
  16. Reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed.
  17. Add 1/4 cup more water and cook and stir about 1 minute.
  18. Add 1/4 cup more water and cook and stir about 2 minutes.
  19. Add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well.
  20. Arrange meat in a single layer again.
  21. Cover, reduce heat to low, and cook about 10 minutes without stirring.
  22. Add 1 1/2 cups more water, stirring and scraping pan bottom well.
  23. Cover and cook for 20 minutes without stirring.
  24. Stir well and turn meat.
  25. Cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice.
  26. If necessary, add enough water to gravy to make 1 1/2 cups.
  27. Remove from heat and skim off fat.
  28. Serve immediately over hot cooked rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 485.29 Kcal (2032 kJ)
Calories from fat 252.23 Kcal
% Daily Value*
Total Fat 28.03g 43%
Cholesterol 158.73mg 53%
Sodium 1146.75mg 48%
Potassium 1023.24mg 22%
Total Carbs 7.22g 2%
Sugars 2.78g 11%
Dietary Fiber 1.65g 7%
Protein 51.2g 102%
Vitamin C 5.5mg 9%
Iron 2.8mg 15%
Calcium 67.6mg 7%
Amount Per 100 g
Calories 104.07 Kcal (436 kJ)
Calories from fat 54.09 Kcal
% Daily Value*
Total Fat 6.01g 43%
Cholesterol 34.04mg 53%
Sodium 245.91mg 48%
Potassium 219.43mg 22%
Total Carbs 1.55g 2%
Sugars 0.6g 11%
Dietary Fiber 0.35g 7%
Protein 10.98g 102%
Vitamin C 1.2mg 9%
Iron 0.6mg 15%
Calcium 14.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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