- 1 1/2 pounds beef top round, cut into 2-inch pieces, about 1/4-inch thick
- 1 pound veal top round, cut into 2-inch pieces, about 1/4-inch thick
- 1 tablespoon Essence, recipe follows
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour, plus more for dusting work surface
- 1/2 cup vegetable oil
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 1/4 teaspoon cayenne
- 2 cups peeled, seeded, and chopped tomatoes
- 1 tablespoon chopped garlic
- 5 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cups beef stock
- 1/2 cup dry red wine
- 2 tablespoons finely chopped parsley leaves
- Baked Cheese Grits, recipe follows
- 3 tablespoons chopped green onion tops
Combine the beef and veal in a large mixing bowl. Season the meat with the Essence, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely. Turn the meat out onto a well-floured surface and lightly pound the meat with a meat mallet. Turn the meat over and lightly pound the other sides of the meat.
Heat 1/4 cup of the oil in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown evenly on both sides, for 5 to 6 minutes. Drain the meat on paper towel-lined plates. (Add the remaining half of the oil to the pan, as needed between batches, waiting for the oil to heat before adding the meat.)
Add the onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the 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, stock, and wine. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Bring the liquid to a simmer, cover partially, and reduce the heat to low. Cook for about 1 3/4 to 2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Baked Cheese Grits:
- 2 tablespoons butter
- 6 cups whole milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 cups quick-cooking white grits
- 2 cups grated sharp white Cheddar
Preheat the oven to 350 degrees F.
Heat a saucepan over medium heat and add the milk, salt, cayenne and remaining tablespoon of butter. Bring to a boil, stir in the grits, and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 6 to 8 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into the prepared pan and sprinkle the remaining cheese over the grits. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.
Yield: 6 servings