My siblings and I were some of the first kids to get on the bus in the morning and the last to get off in the afternoon. Because our home was located on the outer edges of the school zoning area, our trip was long, and we couldn’t wait to get off of the hot, bumpy bus ride at home.
Mr. Bouillion, our bus driver, dropped us off at the end of our long gravel driveway, and we walked up the slight hill to our old Acadian home on the farm. After a lengthy day at school and that ride home, we were usually hungry.
At about 200 feet away from the doorway, like a genie’s fingers pulling us in, the aromas of dinner drew us to the kitchen. On tonight’s menu was rice and gravy, I just knew it. There is no mistaking that delicious scent.
7 Steaks in a Gravy with cabbage slaw and sweet peas
“Hey Momma, what are we having for supper tonight?” I asked anyway.
“I made rice and gravy. We have some smothered okra, corn macque choux and cabbage, too,” she replied.
Now, it might be called rice and gravy by everyone from around this southwest Louisiana area, but we all know we are talking about meat that has been browned and braised in a heavy aluminum pot or a cast-iron Dutch oven. Diced onions and bell peppers are added and sautéed. Add water, and the meat is braised until tender. The meat with its gravy is then served over a bed of white rice.
'7 Steak' bone
The cut of choice for this braise is locally referred to as "7 steak." Its namesake comes from the bone shaped like the number seven. The cut of meat is beef shoulder steak. On our farm, we raised our own cattle for beef, and we chose younger cattle to slaughter. The meat, referred to as baby beef, was slightly sweeter and more tender than heavy beef, making it the best choice for this braise.
If you are in our area and happen upon a local restaurant serving rice and gravy, just know that you are about to have a stick-to-your-ribs kind of delicious meal. Along with the rice, gravy and meat, sides are usually beans, black eye peas, corn or other vegetables.
My family liked to serve a simple, fresh cabbage slaw dressed lightly with vinegar and seasoned with salt and pepper along with this entrée.
7 Steaks in a Gravy
Serves 4
2 tablespoons vegetable oil
2 beef "7 steaks" (shoulder steaks)
1 teaspoon red cayenne pepper
2 teaspoons salt
1 teaspoon granulated garlic
1 large onion, medium diced
1 medium green bell pepper, medium diced
1. In a large, heavy-bottomed pot or a cast-iron Dutch oven, add oil to the pot and heat over medium-high heat until hot.
2. Season the steaks with red cayenne pepper, salt and granulated garlic.
3. Add meat to the pot in a single layer and brown the beef on both sides until the meat is deeply caramelized. Remove meat and set aside.
4. Add the diced onions and bell peppers. Sauté the vegetables. Scrap the bottom of the pot as you sauté the vegetables.
5. Return the meat to the pot, placing steaks on top of the vegetables. Add water to just cover the meat, then cover the pot and reduce heat to medium.
6. Cook covered, adding water as needed until the meat is tender. This may take about 1 hour, depending upon the age of the beef being prepared.
7. The gravy should not be too watery. Cook to reduce to a gravy that will coat the rice.