Braised Beef and Veal with Tomato Gravy (Grillades)               

 tags (edit): @Vogel Easy Gourmet Magazine Emeril Main Dish  

 

The grillades served with Baked Cheese Grits make for perfect comfort food -- breakfast, lunch, or dinner.

Ingredients

1 1/2 pounds beef top-round steak (1/2 inch thick)
1 pound veal top-round steak (1/2 inch thick)
1/2 cup all-purpose flour
2 tablespoons rustic rub (included in this collection)
1/4 cup vegetable oil
2 cups chopped onion (1 large)
1 cup chopped green bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 1/2 cups chopped peeled and seeded tomatoes (see notes, below) or 1 1/2 cups (from a 28-oz can) drained cann
1 tablespoon chopped garlic
5 each Turkish bay leaves or 2 California
1/4 teaspoon dried thyme crumbled
1/4 teaspoon dried oregano crumbled
1/4 teaspoon dried basil crumbled
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned; 16 fl oz)
1/2 cup dry red wine
3 tablespoons scallions chopped
2 tablespoons fresh parsley chopped
 

Instructions
 Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.

Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.

Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.


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Yields: 0
     Gourmet magazine, October 2005, page 80

 notes:  * Very, very good. I also will forego pounding out the meat as the braising will tenderize the cuts just fine. I served this over polenta, rather than grits, and it was just incredibly delicious.

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