grill-ades

For the first time in all our years of cooking we finally have a dutch oven and I couldn't be enjoying it more. It (along with all of our new kitchen implements) are making it so that I can't wait to cook again. The meals I'm making take a whole lot longer, it seems, but I don't care because I'm enjoying the process just as much as the result. I swear this meal took more than 4 hours to make, but that also included a run to the store for forgotten tomatoes and a phone break. Regardless of the time it took, the result was well worth it.

For this we used a fresh ham steak from the farm share - a cut I never have any idea what to do with and have dreaded getting each month. But now I'll know exactly what to do with it the next time I see it.

1 - 2 pounds fresh ham steak (or veal or beef top round) cut into 2 to 3-inch pieces
2-3 tablespoons cajun seasoning
1/2 cup potato starch, for dredging
6 tablespoons olive oil
2 tablespoons butter
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound crimini mushrooms, brushed cleaned and quartered
1 tablespoon minced garlic
3/4 cup dry red wine
3 cups veal/beef stock
1 can of whole peeled tomatoes, chopped
2 bay leaves
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Lay the meat pieces a few at a time between sheets of cling wrap or parchment paper. Using a meat mallet, pound the meat to tenderize and break up some of the connective tissue. Season the meat pieces with 2 tablespoons of cajun seasoning and dredge in the potato starch.

Preheat the oven to 350 degrees F.

Heat a large dutch oven over medium-high heat. Once the pan is hot add 2 tablespoons of oil in the pan and brown the meat, working in batches and adding more oil as necessary. Do not overcrowd the pan with the meat. Cook the meat for about 2-3 minutes on each side, or until golden brown. As the meat is browned, transfer to a large plate and set aside until you have cooked all of it.

Add the butter to the pan and, when melted, add the onions, celery, peppers and mushrooms. Cook the vegetables, stirring often, until softened, about 8 to 10 minutes. Add the garlic to the pan and cook for 1 minute. Pour the red wine to the pan and scrape the bottom of the pot with a spoon to remove any browned bits that may have formed on the bottom.

Add the veal stock, tomatoes, bay leaves, thyme, salt, cayenne and black peppers to the pan and bring to a boil. Return the meat to the pan and reduce the heat to a simmer. Place a lid on the pan and place in the oven. Allow the meat to cook, stirring occasionally to prevent sticking, for 2 hours, or until the meat is fork tender.

Recipe adapted from the Food Network