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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