Grillades
(gruh-YAHD)
A Creole dish of pieces of pounded
meat, seared in fat, then braised in a rich sauce with vegetables and
tomatoes, traditionally served over grits. |
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4 lbs.
veal rounds
1/2 cup bacon drippings (or oil)
1/2 cup flour
1 1/2 cup chopped onions
3/4 cup chopped green bell pepper
3/4 cup chopped celery
2 garlic cloves, minced
2 cups chopped tomatoes
sprig of thyme and bay leaf
1 cup stock
1 cup red wine
1 Tbs. salt
black, white, and cayenne pepper to taste
1 cup chopped scallion
1/4 cup chopped parsley
Thinly pound the meat into serving size pieces. Brown the meat well in 4
Tbs. bacon grease and then remove from the pot. Add the rest of the bacon
fat and flour to the pot and make a dark brown roux. Add the onions,
celery, and green bell pepper and sauté until limp. Add the garlic and
seasonings. Then add the tomatoes, stock, and wine and bring to a boil and
reduce the heat to a simmer. Return the meat to the pot and simmer for an
hour. Stir in the scallion and parsley and serve over grits. Grillades can
be made ahead of time and reheated.
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