Grillades and Grits

  • Yield: 6 servings
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Ingredients

1 1/2 pounds beef top round, cut into 2-inch pieces

1/4 teaspoon dried thyme

1 pound veal top round, cut into 2-inch pieces

Essence, recipe follows

1/4 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

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

2 cups beef broth

1/2 cup dry red wine

Salt and cayenne

Fresh black pepper

3 tablespoons chopped green onions

2 tablespoons finely chopped parsley

Baked cheese grits

Essence (Emeril's Creole Seasoning):

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 leaf oregano

1 tablespoon dried thyme

Directions

  1. 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 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.

Essence (Emeril's Creole Seasoning):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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