Recipe - Grillades

1 One half pound Beef round
1 pound Veal round
2 tablespoon Rustic Rub or southwest
seasoning; recipe enclosed
One half cup Flour
One fourth cup Olive oil
2 cup Chopped onions
1 cup Small minced red peppers
1 cup Chopped celery
1 One half cup Chopped tomatoes; peeled and
seeded
2 tablespoon Minced shallots
1 tablespoon Minced garlic
5 Bay leaves
One fourth teaspoon Dried thyme leaf
One fourth teaspoon Dried leaf oregano
One fourth teaspoon Dried leaf basil
1 teaspoon Salt
One fourth teaspoon Cayenne pepper
1/8 teaspoon Black pepper
2 cup Veal stock
One half cup Dry red wine
One fourth cup Chopped green onions
2 tablespoon Chopped parsley
4 cup Prepared soft grits; in a
square glass pyrex pan, hot
2 tablespoon Chopped green onions
2 tablespoon Brunoise red and yellow
onions
Essence

ESSENCE OF EMERIL SHOW #EE2300

Cut the beef and veal into 2 inch pieces. Season with Essence. In a mixing
bowl, combine the Rustic Rub 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 78 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 56
minutes, or until the vegetables are wilted. Add the tomatoes, shallots,
and garlic. Cook for 34 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 1 One half 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.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 25, 1998