Free Recipe Grillades

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Grillades Recipe

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

Grillades Preparation

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 7-8 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 5-6 minutes, or until the vegetables are wilted. Add the tomatoes, shallots, and garlic. Cook for 3-4 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 1 1/2 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 by molony <molony@scsn.net> on Feb 25, 1998

Cooking Temperature:

Recipe Serves: 1

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