Fried Roast

Brandon's dad is cajun french, so Brandon grew up eating a lot of creole based foods. When I married him I knew that I would have to master his mother's skills in the kitchen in order to keep his stomach happy. Lucky for me, I LOVE to cook and I truly enjoy trying new things and experimenting in my kitchen. Unfortunately, my husband isn't so adventurous. I tell everyone that he would be happy eating pork chops and fried squash everyday for the rest of his life. After many (okay, only 8) years of marriage, we have finally learned to co-exist....EVEN at the dinner table.

When we first moved back to Florida after being married a year, I was introduced to new foods....via my mom in law. I have finally perfected her gumbo, shrimp creole, dressing, and my personal fav, fried roast. I've told my friend Lori over and over again how amazing this dish is. You probably won't get it JUST right the first time, unless you are extrememly patient, but I want to share the recipe. If you try it, let me know how it turns out!

Ingredients;
your choice cut of beef, I prefer london broil because it's less fatty
roughly two tbls finely chopped garlic
roughly one tbls cayenne pepper
salt to taste
3-5 tbls vegetable oil, depending on amount of meat

You MUST cook this in a cast iron skillet, preferably one that has been well prepared. Mine is more than 20 years old, so it has been well prepared! Trim any fat off of meat and cut into small bite size pieces. Place meat in cast iron skillet along with garlic, salt, oil, and cayenne. The next step sounds crazy, but is a MUST. Cook each side of meat until blackend, almost burned. Toss until all meat is blackened, almost burned. Drain off any excess grease. Pour two cups of water directly into skillet. Lower cooking temp, and cook down until water is reduced to half. Repeat this process until meat is incredibly tender and all of the fry bits on the bottom of the pan have come unstuck. I cook mine at least 3 hours, more if I can get away with it.

Serve over hot rice.