Grillades (gree-yads) is a favorite brunch item in New Orleans. Pieces of beef or veal are simmered long and slowly in a gravy made of onions, bell peppers, celery, tomatoes and beef stock. After the long simmering time, the meat will literally melt in your mouth. Serve these alongside cheese grits. Perfect for a lazy weekend morning.
4 pounds boneless beef or veal round steak, about 1/4 inch thick
1 T. salt
1 t. cayenne pepper
1/2 t. black pepper
1/2 t. garlic powder
1/2 cup all purpose flour
1/2 cup vegetable oil
3 medium yellow onions, chopped
3 medium green bell peppers, chopped
3 stalks celery, chopped
3 cups crushed tomatoes
2 cups beef broth
1/2 cup dry red wine
2 bay leaves
1/2 t. dried tarragon
1/2 t. dried basil
1/2 cup finely chopped green onions (green part only)
3 T. finely chopped fresh parsley
Remove any fat from the beef or veal. Cut the meat into 2 inch squares. Combine the salt, cayenne, black pepper, and garlic powder in a small bowl. Have the flour at hand.
Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece of meat until slightly flattened. Flip the pieces over and repeat the process. Do this with remaining meat.
In a large, heavy pot, heat the oil over medium high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat is cooked, transfer it to a platter. When all the meat is browned, return it to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes.
Add the tomatoes and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to blend and simmer, uncovered, stirring occasionally, until the meat is very tender, about 1 1/2 to 2 hours. If the mixture becomes dry, add a little water or more broth.
When ready to serve, remove the bay leaves and add the green onions and parsley. Serve with baked cheese grits.
From Cooking Up a Storm
No comments:
Post a Comment