Tramontes Meat and Seafood

Last Tuesday Special of the Year
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for the Hungry LouisianaLunchbox ComedyThe Cajun Keto ChefThe Chris LeBlanc BandCapitol City ProduceTommy KrysanTaft KleinpeterHeath SimcoeRiver Road CoffeesDanny Vidrine

French Braised Oxtail Red Wine Stew
A rustic recipe featuring tender oxtail in a rich red wine sauce with carrots, celery, and onions. This dish is truly remarkable, as my wife's enthusiastic response demonstrates. I regularly visit Tramontes Meat and Seafood, where Mike introduces me to new Meats and Seafood, including oxtail, which I had never cooked before. The outcome was outstanding, and I intend to make this dish regularly. To prepare, I dry-brined the oxtail for several days before cooking. Due to the five-to-six-hour cooking time, it's essential to plan ahead. I began by browning the meat in a cast-iron Dutch oven with high-quality olive oil, then set it aside and sautéed the carrots, onions, and celery until they released their moisture, then 1 tablespoon tomato paste. Next, I added a premium red wine, which I believe is essential, as the quality of the wine directly impacts the flavor of the dish. After reducing the wine, I added four cups of homemade chicken or beef broth, brought the mixture to a boil, and seasoned it with MaD All Purpose Cajun Seasoning Trinity, bay leaves, and other desired spices. The dish was then transferred to a preheated oven at 300°F for five hours. Following the cooking time, I turned off the heat and allowed it to rest for 30 minutes. To serve, I removed the bay leaves and spooned the stew over mashed potatoes or rice. This exceptional dish earns a five-star rating, and I highly recommend it. topfans Tramontes Meat and Seafood MaD All Purpose Cajun Seasoning

Day-Drinking: Episode 21 : Matt Ferrell Sometimes the best part of waking up is Folger's.....Not this past ...

National Beef Jerky Day!!!!!
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Come enjoy our newest flavor of smoked sausage (Blueberry)😋🫐
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Tuesday Crawfish Special
$2.99/lb 10lb min
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Frenched Pork Loin in stock
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Come in today and try one!!!!
225-751-7665 call ins welcome
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National Leave Work Early Day!!
Crawfish Special $2.99/lb 10lb min
225-751-7665
for the Hungry LouisianaLunchbox ComedyThe Chris LeBlanc BandThe Cajun Keto ChefCapitol City ProduceTommy KrysanTaft KleinpeterRiver Road CoffeesHeath Simcoe

PRIME CHUCK ROAST
What can you say? I don't know if there's a much better Sunday dish; all the special memories I had growing up with my mama's chuck roast.
Weekly, I go to Tramontes Meat and Seafood and Mike sets me up with either seafood, meat, poultry, or even wild game. Go give him a follow; you will not be disappointed.
So, anyway, I started early, getting everything prepared around 5:00 this morning, because I knew the roast would take about three and a half hours to cook in the oven.
What I used today:
Simple ingredients - one prime chuck roast, avocado oil. Don't laugh; I use two pods of garlic. Obviously, you don't have to use that much, but I decided to stuff it and throw a whole pod on top. I did the ones on top for presentation, but I will do it going forward, because it was so delicious.
I also used one cup or so of beef broth, one heaping tablespoon of carbquik and butter to make a medium brown roux, and one or two rough-chopped onions, just depending on the size. I added salt, pepper, a little onion, and garlic powder.
So, first things first, I hit it with paper towels to dry it out, and yesterday, I put some kosher salt on top and bottom to let it brine overnight. This morning, I took the chuck roast and put it in my cast-iron pot and seared it with avocado oil after, of course, it was stuffed with garlic.
While doing this, I had my oven preheated to 300 roast mode. After searing both sides, which took about three or four minutes on each side, I added the broth, rough-chopped onion, and the other part of garlic on top and let it cook in the oven for around three and a half hours.
Midway through the cooking process, I did flip the meat. Once done, I let it rest for about 10 minutes and took the meat out and added the roux that was made with butter and carbquik.
I did make a roasted garlic cauliflower mash, as you can see in the picture I posted. I've made cauliflower mash a million times, but I know most people will use potatoes instead of cauliflower. We tore it up, and it was by far one of the best chuck roasts I've ever had.