Recipe 4 All: Tabasco Classic - Grillades for Brunch *** Recipe — Every recipe in the World on this site.

Recipe 4 All: Tabasco Classic - Grillades for Brunch *** Recipe

Tabasco Classic - Grillades for Brunch ***

Yield: 6 servings
2lb Veal Or Beef, ½" Thick,
¼cups Vegetable Oil
¼cups All-Purpose Flour
1cups Chopped Onion
cups Chopped Green Pepper
2  Minced Cloves Garlic
1cups Chopped Fresh Tomatoes
½teaspoon Dried Thyme
¾cups Beef Broth
½cups Red Wine
¾teaspoon Salt
1  Bay Leaf
2teaspoon Tabasco Pepper Sauce
1tablespoon Worcestershire Sauce
3tablespoon 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 ¼ 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 1-½ 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.

Your Tabasco Classic - Grillades for Brunch *** is ready. Buon appetito!

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