Braised Beef and Veal with Tomato Gravy |
|
 |
Prep Time: 45 Minutes Cook Time: 90 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
Grillades The grillades served with Baked Cheese Grits make for perfect comfort food breakfast, lunch, or dinner. Ingredients:
1 1/2 lb beef top-round steak (1/2 inch thick) |
1 lb veal top-round steak (1/2 inch thick) |
1/2 cup all-purpose flour |
2 tablespoons rustic rub |
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 cooks' note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped |
1 tablespoon chopped garlic |
5 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 chopped scallions |
2 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.
|
|