Grillades and grits

4 servings

Ingredients

Quantity Ingredient
1½ pounds Beef top round, cut into
2 Inch pieces
1 pounds Veal top round, cut into
2 Inch pieces
Essence
¼ cup Vegetable oil
2 cups Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
2 cups Chopped, peeled, and seeded
Tomatoes
1 tablespoon Chopped garlic
5 Bay leaves
¼ teaspoon Dried thyme
¼ teaspoon Dried oregano
¼ teaspoon Dried basil
2 cups Beef broth
½ cup Dry red wine
Salt and cayenne
Fresh black pepper
3 tablespoons Chopped green onions
2 tablespoons Finely chopped parsley
Baked cheese grits

Directions

In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again.

In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne.

Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine.

Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1½ hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.

Yield: 6 servings

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