| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998
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