My Recipes

Title: Tabasco Classic - Grillades for Brunch ***

User: nnss


Categories: hot, beef, spicy, veal, tabasco

amount unit name
2 LB veal or beef, 1/2 inch thick, trimmed and cut into small serving pieces
1/4 C vegetable oil
1/4 C all-purpose flour
1 C chopped onion
1 1/2 C chopped green pepper
2 minced cloves garlic
1 C chopped fresh tomatoes
1/2 TS dried thyme
3/4 C beef broth
1/2 C red wine
3/4 TS salt
1 bay leaf
2 TS tabasco pepper sauce
1 TB worcestershire sauce
3 TB chopped fresh parsley


Grillades are a southern breakfast specialty that always meets an
enthusiastic reception at our 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-size strips.
~-- 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; saute for about 5 minutes,
until soft, stirring often. Add the tomatoes and thyme; cook, with
stirring for 3 minutes. Add the broth and wine. Stir well for
several minutes, scraping up bits from the bottom of 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 (see recipe).
From: The Tabasco Cookbook.