Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Beef top round - cut 1 lb 454g / 16oz Veal top round - cut 2" pieces

  2. Emeril's Essence - seeNote

  3. 1/4 cup 59ml Vegetable oil

  4. 2 cups 125g / 4.4oz Chopped onions

  5. 1 cup 146g / 5.1oz Chopped bell peppers

  6. 1 cup 110g / 3.9oz Chopped celery

  7. 2 cups 125g / 4.4oz Peeled, seeded, chopped tomatoes

  8. 1 tablespoon 15ml Chopped garlic

  9. 5 Bay leaves

  10. 1/4 teaspoon 1 1/3ml Dried thyme

  11. 1/4 teaspoon 1 1/3ml Dried oregano

  12. 1/4 teaspoon 1 1/3ml Dried basil

  13. 2 cups 474ml Beef broth

  14. 1/2 cup 118ml Dry red wine

  15. Salt - to taste

  16. Cayenne pepper - to taste

  17. Freshly-ground black pepper - to taste

  18. 3 tablespoons 45ml Chopped green onions

  19. 2 tablespoons 30ml Finely-chopped parsley

  20. Baked cheese grits

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. In a mixing bowl, combine the beef and veal together. Season the meat with Emeril's 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.

  3. 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.

  4. This recipe yields 6 servings.


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