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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A new twist on a classic. The meat is very tender and full of flavor. This jambalya has a rich flavor and color. The original recipe is printed in the February/March 2006 edition of Cooking Pleasures. I made a few changes for personal preference. Ingredients:
2 lbs boneless beef short ribs |
4 teaspoons emeril's original essence (i used emeril lagasse's essence emeril lagasse's essence) |
1/2 teaspoon black pepper, fresh ground |
1 tablespoon olive oil |
1 medium yellow onion, chopped |
1 green bell pepper, chopped |
3 large garlic cloves, minced |
2 (14 1/2 ounce) cans diced tomatoes |
3 cups beef stock, divided |
2 bay leaves |
1 teaspoon dried thyme |
1 1/2 cups long grain brown rice |
8 green onions, thinly sliced |
1/4 cup fresh parsley, chopped |
Directions:
1. Heat oven to 350 degrees.
2. Cut ribs into 2-inch pieces. In a small bowl mix together the Creole seasoning and black pepper. Sprinkle over the meat and gently rub inches.
3. Over medium-high heat, heat oil in heavy Dutch oven and add ribs in small batches; cooking 3 to 4 minutes or until browned, turning once. Remove and place on plate.
4. Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
5. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups of the broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil.
6. Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
7. Remove from oven; return pot to stovetop. Uncover and stir in remaining stock; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven.
8. Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.
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