![]() Begin making the roux by slowly stirring the flour and oil.Add the 2/3 cup of oil and 1 cup of flour to the pot.Chop the onions, bell pepper, celery, green onion, garlic, and move to your fridge.Start out by heating a large pot over a Low heat.MEATBALL STEW THE STEW 2/3 Cup of Oil 1 Cup All Purpose flour 2 Onions 1 Green Bell Pepper 2 sticks of Celery 1 Bunch of Green Onions 4 Cloves of Garlic 1 (32 oz) Container of Chicken Stock (**Beef Broth/Stock also works**) 4 Cups of Hot Water 1 Tbsp of Cajun or Creole Seasoning 1 Tbsp of Parsley Flakes 1 Tsp of Pepper 1 Tbsp of Worcestershire Sauce THE MEATBALLS 2 lbs of Ground Beef 1/2 Tbsp of Cajun or Creole Seasoning 1 Tsp of Salt 1 Tsp Garlic Powder 1 Tsp Onion Powder 1 Tbsp of Worcestershire Sauce Water 2 Slices of White Bread 1 Cup Plain Breadcrumbs 2 Eggs ![]() He likes chicken stock.logic tells me it should be beef. I am all ears for opinions on the way you brown/cook yours. ![]() He does his meatballs in the oven and I have seen some just drop them in raw. I have some extra Brisket fat in the freezer I was thinking about rendering down to make the 2/3 cup oil vs using veggie.anyone think thats a bad idea? Usually for my stews I brown the meat in the pot. I am going to follow the Cajun Nija recipe below for the most part but I do have some opinion questions. I cut all the fat off (was a little lean IMO) and weighed it out for some 2 lb packs of 70/30 and 80/20 depending what I did with it.meatball stew with be the first with one of the 70/30 blends. For the meat I had got one of those stupid cheap ($28 for 18lb) imported Albertsons briskets and cut it up for ground meat. ![]() I am going to do a meatball stew this weekend for the first time, I have made other stews just not meatball. ![]()
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