Tabasco Classic - Grillades For Brunch Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Veal Or Beef, 1/2" Thick, Trimmed And Cut Into Small Serving Pieces
1/4 cup: Vegetable Oil,
1/4 cup: All-Purpose Flour,
1 cup: Chopped Onion,
1 1/2 cup: Chopped Green Pepper,
2: Minced Cloves Garlic,
1 cup: Chopped Fresh Tomatoes,
1/2 tsp: Dried Thyme,
3/4 cup: Beef Broth,
1/2 cup: Red Wine,
3/4 tsp: Salt,
1: Bay Leaf,
2 tsp: Tabasco Pepper Sauce,
1 tbsp: Worcestershire Sauce,
3 tbsp: Chopped Fresh Parsley,
Directions:
Grillades are a southern breakfast specialty that always meets an
enthusiastic reception at our breakfast table, served with a light,
flavorful grits pudding or spoon bread. Grillades should be simmered long
enough to be fork tender, refrigerated overnight, and reheated in the
morning. Make them with beef or veal, or try venison, which should be cut
into julienne-size strips.
Pound the pieces of meat to 1/4 inch thick. In a Dutch oven or heavy pot
heat 2 tablespoons of the oil and brown the meat well in batches, removing
each batch to a warm plate. Add the remaining 2 tablespoons oil and the
flour to the pot. Stir over medium heat for about 30 minutes to make a
dark brown roux.
Add the onion, green pepper, and garlic; saute for about 5 minutes, until
soft, stirring often. Add the tomatoes and thyme; cook, with stirring for
3 minutes. Add the broth and wine. Stir well for several minutes,
scraping up bits from the bottom of pan. Return the meat to the pot and
stir in the salt, bay leaf, Tabasco sauce and Worcestershire sauce. Lower
the heat and simmer, covered, for 1-1/2 hours, or until the meat is very
tender, stirring occasionally.
Remove the bay leaf. Stir in the parsley, cool, and refrigerate overnight.
Reheat the grillades before serving, and serve with Cheese Grits (see
recipe).
From: The Tabasco Cookbook.
Source from luhu.jp
enthusiastic reception at our breakfast table, served with a light,
flavorful grits pudding or spoon bread. Grillades should be simmered long
enough to be fork tender, refrigerated overnight, and reheated in the
morning. Make them with beef or veal, or try venison, which should be cut
into julienne-size strips.
Pound the pieces of meat to 1/4 inch thick. In a Dutch oven or heavy pot
heat 2 tablespoons of the oil and brown the meat well in batches, removing
each batch to a warm plate. Add the remaining 2 tablespoons oil and the
flour to the pot. Stir over medium heat for about 30 minutes to make a
dark brown roux.
Add the onion, green pepper, and garlic; saute for about 5 minutes, until
soft, stirring often. Add the tomatoes and thyme; cook, with stirring for
3 minutes. Add the broth and wine. Stir well for several minutes,
scraping up bits from the bottom of pan. Return the meat to the pot and
stir in the salt, bay leaf, Tabasco sauce and Worcestershire sauce. Lower
the heat and simmer, covered, for 1-1/2 hours, or until the meat is very
tender, stirring occasionally.
Remove the bay leaf. Stir in the parsley, cool, and refrigerate overnight.
Reheat the grillades before serving, and serve with Cheese Grits (see
recipe).
From: The Tabasco Cookbook.
Source from luhu.jp