Grillades

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef round
1 lb	454g / 16oz	Veal round
2 tablespoons	30ml	Rustic Rub or Southwest Spice - see * Note
1/2 cup	31g / 1.1oz	Flour
1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Small-diced red peppers
1 cup	110g / 3.9oz	Chopped celery
1 1/2 cups	93g / 3.3oz	Chopped tomatoes - peeled and seeded
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
5		Bay leaves
1/4 teaspoon	1.3ml	Dried thyme leaf
1/4 teaspoon	1.3ml	Dried leaf oregano
1/4 teaspoon	1.3ml	Dried leaf basil
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 cups	474ml	Veal stock
1/2 cup	118ml	Dry red wine
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Chopped parsley
4 cups	948ml	Hot, prepared soft grits - in square pyrex pan
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
		Additional Rustic Rub or Southwest Spice

Recipe Instructions

* 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 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.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2300 broadcast 02-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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