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  • Yield: 6 servings


  • 1 1/2 pounds beef round
  • 1 pound veal round
  • 2 tablespoons Rustic Rub or southwest seasoning, recipe enclosed
  • 1/2 cup flour
  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 1 cup small diced red peppers
  • 1 cup chopped celery
  • 1 1/2 cups chopped tomatoes, peeled and seeded
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 5 bay leaves
  • 1/4 teaspoon dried thyme leaf
  • 1/4 teaspoon dried leaf oregano
  • 1/4 teaspoon dried leaf basil
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 2 cups veal stock
  • 1/2 cup dry red wine
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped parsley
  • 4 cups of prepared soft grits, in a square glass pyrex pan, hot
  • 2 tablespoons chopped green onions
  • 2 tablespoons brunoise red and yellow onions
  • Essence


  • Cut the beef and veal into 2-inch pieces. Season with Essence. In a mixing bowl, combine the Rustic Rub and the flour together. Add the meat to the flour mixture and lightly toss, covering all sides of the meat. Place the floured meat on a cutting board, using a meat mallet, lightly pound each side of the meat. In a large sauce pot, heat the oil. When the oil is smoking hot, add the meat and brown for 7 to 8 minutes, stirring constantly. Add the onions, peppers, celery, and continue stirring, scrapping the bottom and sides of the pot to loosen browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes, shallots, and garlic. Cook for 3 to 4 minutes, stirring often and scraping the bottom and side of the pot to loosen the browned particles. Add the bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth and wine. Reduce to medium heat and cook for 1 1/2 hours, stirring occasionally, or until the meat is very tender. Add the green onions and parsley. To assemble, pile the shapes in the center of the platter. Ladle the grillades over the top. Garnish with green onions, peppers and Essence.