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.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000