Meat with Rice and Gravy

Directions

1. Season the meat to taste with salt and Cajun seasoning.
2. If preparing a roast, combine the onions, bell pepper, celery, and garlic in a bowl. Season to taste with salt and Cajun seasoning.
3. Cut the roast with diagonal slits and stuff the mixture into them.
4. Pour oil to a depth of about a ½-inch in a large pot, and set it over medium-high heat.
5. Add the meat and brown for about 30 minutes, stirring occasionally, allowing the juices to boil off and a crust to form in the bottom of the pan.
6. When the crust has begun to form, add enough water to cover the bottom of the pot, and scrape with the flat edge of a spatula or cooking spoon.
7. Continue to cook until the water has evaporated, then repeat the process of adding water, scraping, and cooking off, about four times total. More repetitions will create a darker gravy.
8. If not preparing a roast, add the onion, bell pepper, celery, and garlic to the pot, and saute, covered, for about 45 minutes, adding water as needed to prevent burning.
9. To tenderize the meat, add enough water to the pot to cover, or enough to cover half of a roast, and boil for at least 1 hour, until tender. Cooking times will vary based on the meat used.
10. When the meat is sufficiently tender, bring to a boil and reduce the water until the gravy has reached the desired thickness.
11. Wait to cut the meat until immediately prior to serving.
12. For steaks, remove from the pot and cut into 2–3-inch pieces before returning to the gravy; for a roast, remove from the pot and slice against the grain.
13. Serve over a bed of rice.