Grillades

6 servings

Ingredients

Quantity Ingredient
1½ pounds beef round
1.00 pounds veal round
2.00 tablespoon rustic rub or southwest spice; see * note
½ cup flour
¼ cup olive oil
2.00 cup chopped onions
1.00 cup small-diced red peppers
1.00 cup chopped celery
1½ cup chopped tomatoes; peeled and seeded
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
5.00 bay leaves
¼ teaspoon dried thyme leaf
¼ teaspoon dried leaf oregano
¼ teaspoon dried leaf basil
1.00 teaspoon salt
¼ teaspoon cayenne pepper
⅛ teaspoon freshly-ground black pepper
2.00 cup veal stock
½ cup dry red wine
¼ cup chopped green onions
2.00 tablespoon chopped parsley
4.00 cup hot; prepared soft grits, in s
2.00 tablespoon chopped green onions
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers
1 additional rustic rub or southwest; spice

Directions

* Note: See the “Rustic Rub - {Emeril’s Rustic Seasoning}” and “Southwest Spice - {Emeril’s Southwest Seasoning}” recipes which are included in this collection.

Cut the beef and veal into 2-inch pieces. Season with either the Rustic Rub or Southwest Spice. In a mixing bowl, combine 2 tablespoons Rustic Rub or Southwest Spice and the flour together. Add the meat to the flour mixture and lightly toss, covering all sides of the meat. Place the floured meat on a cutting board, using a meat mallet, lightly pound each side of the meat. In a large sauce pot, heat the oil. When the oil is smoking hot, add the meat and brown for 7 to 8 minutes, stirring constantly. Add the onions, peppers, celery, and continue stirring, scrapping the bottom and sides of the pot to loosen browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes, shallots, and garlic. Cook for 3 to 4 minutes, stirring often and scraping the bottom and side of the pot to loosen the browned particles. Add the bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth and wine.

Reduce to medium heat and cook for 1½ hours, stirring occasionally, or until the meat is very tender. Add the green onions and parsley. To assemble, pile the shapes in the center of the platter. Ladle the grillades over the top. Garnish with green onions, peppers and Essence. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2300 broadcast 02-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-11-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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