5.0 – 1 reviews • Southern Recipes
| Yield: |
6 servings |
| Yield: |
6 servings |
Ingredients
- 1 1/2 pounds beef top round, cut into 2-inch pieces
- 1/4 teaspoon dried thyme
- 1 pound veal top round, cut into 2-inch pieces
- Essence, recipe follows
- 1/4 cup vegetable oil
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 2 cups chopped, peeled, and seeded tomatoes
- 1 tablespoon chopped garlic
- 5 bay leaves
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cups beef broth
- 1/2 cup dry red wine
- Salt and cayenne
- Fresh black pepper
- 3 tablespoons chopped green onions
- 2 tablespoons finely chopped parsley
- Baked cheese grits
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
- In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
