Grillades

Recipe Ingredients

4 lbs	1816g / 64oz	Baby veal - (1/2" thick)
1/2 cup	118ml	Bacon drippings
1/2 cup	31g / 1.1oz	Flour
1 cup	62g / 2.2oz	Chopped onions
1 1/2 cups	219g / 7.7oz	Chopped green pepper
3		Garlic cloves - minced
2 cups	125g / 4.4oz	Chopped tomatoes
3/4 teaspoon	3.8ml	Thyme
1 1/2 cups	355ml	Beef broth
1 cup	237ml	Red wine
3 teaspoons	15ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Bay leaves
1 tablespoon	15ml	Tabasco pepper sauce
2 tablespoons	30ml	Worcestershire sauce
3 tablespoons	45ml	Chopped parsley

Recipe Instructions

Remove fat from meat. Cut meat into serving-size pieces. Pound to 1/4-inch thick. In Dutch oven, brown meat well in 4 tablespoons bacon drippings. As meat browns, remove to warm plate.

Add 4 tablespoons bacon drppings and flour to Dutch oven. Stir and cook to make dark brown roux. Add onions, green pepper, garlic and saute until limp. Add tomatoes, thyme and cook 3 minutes. Add beef broth and wine. Stir well several minutes; return meat; add salt, pepper, bay leaves, Tabasco pepper sauce and Worcestershire sauce. Lower heat, stir and continue cooking. Simmer, covered, approximately 1 hour.

Remove bay leaves. Stir in parsley, cool. Refrigerate overnight. Grillades should be very tender. Serve over grits.

This recipe yields 6 to 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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