Ingredients Jump to Instructions ↓

  1. 2 lb Veal or beef, 1/2-inch Thick, trimmed and cut into Small serving pieces

  2. 1/4c Vegetable oil

  3. 1/4c All-purpose flour

  4. 1 c Chopped onion

  5. 1 1/2c Chopped green pepper

  6. 2 Garlic cloves, minced

  7. 1 c Chopped fresh tomatoes

  8. 1/2ts Dried thyme

  9. 3/4c Beef broth

  10. 1/2c Red wine

  11. 3/4ts Salt

  12. 1 Bay leaf

  13. 2 ts Tabasco pepper sauce

  14. 1 T Worcestershire sauce

  15. 3 T Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. + Directions : 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, and saute for about 5 minutes, until soft, stirring often. Add the broth and wine. Stir well for several minutes, scraping up the bits from the bottom of the 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. Grillades are a southern breakfast specialty that always meets an enthusiastic reception at the 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-sized strips.

  2. MC ILHENNY, Paul with Barbara HUNTER. The Tabasco Cookbook. Clarkson Potter/ Publishers. New York. MM Format by John Hartman Indianapolis, IN


Send feedback