To learn more, read In the Kitchen With: Isaac Toups in our National edition.
Recipe adapted from Isaac Toups, Toups' Meatery, New Orleans, Louisiana
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
4 tablespoons vegetable oil
1 pound ground brisket (or 1 pound of ground beef)
1 teaspoon salt
3 tablespoons flour, plus more as needed
3 cloves garlic, crushed
2 scallions, thinly sliced (plus more for garnish; optional)
½ cup brown ale (preferably Abita)
½ cup chicken stock
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon cayenne
3 cups cooked white rice (preferably Jazzmen)
1 to 2 tablespoons butter
1. Heat a thick-bottomed skillet over medium-high heat for 3 to 4 minutes. Add 1 tablespoon of the oil and heat. Add the meat and salt and cook, stirring only occasionally, until browned, then continue cooking until a fond ("brown bits") develops on bottom, about 8 minutes.
2. Transfer the meat to a plate and return the skillet to the heat. Add the remaining 3 tablespoons oil. Add the flour and stir (if necessary, add a little more flour to reach a consistency of wet sand). Cook the roux, stirring, until dark brown (about the color of milk chocolate), 6-8 minutes. Add the garlic and scallions and cook, stirring, for 1 minute.
3. Deglaze the pan using the beer. Use a wooden spoon to scrape up all the flavorful dark bits. Return the beef to the skillet along with the chicken stock, cumin, black pepper, paprika and cayenne and cook until the liquid has reduced by half, about 10 minutes. Fold in the cooked white rice and the butter and cook briefly until hot. Sprinkle with scallions, if using. Serve.
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