The New Orleans Creole Classic-medallions of veal smothered in a roux-based brown sauce until fork tender. A perfect match for creamy grits, this is a very popular breakfast or brunch dish.
Estimated Time 2 hourshours50 minutesminutes
Servings 8Servings
Here's What You Need
2Tablespoonsvegetable oil or bacon grease
2poundsveal - net of bones and trimmed fat
½cupbutter - divided
1cupAP flour - See Notes
2cupsyellow onions - 2 medium
1cupgreen bell pepper - 1 medium
½cupcelery - 1 stalk
5clovesgarlic - 2 tablespoons
1bunch green onions
1cupdry red wine
4cupsbeef or veal stock
2tablespoonsWorcestershire
1tablespoontomato paste
15ounceswhole peeled tomatoes - drained
2Tablespoonsparsley
Herb and Spice Blend
1teaspoonoregano
1teaspoonbasil
½teaspoonthyme
1tablespoonCreole Seasoning plus some to season meat
1teaspoonKosher salt
1teaspoonGround black pepper
2Bay leaves
½teaspooncayenne - optional
Here's What You Do
To prepare the meat:
Trim off excess fat and silverskin. Cut into serving-size pieces (approximately 3” X 3”). Pound to ¼” thick. Season both sides with kosher salt and ground black pepper, and set aside for about 10 minutes.
Make the Grillades
Add oil to a Dutch oven over medium-high heat. Dust meat in AP flour, shake off the excess, and brown in the Dutch oven for about 2 to 3 minutes on each side. Remove from the Dutch oven and set aside. This may be done in batches.
Place a Dutch oven over medium heat and add ¼ cup of butter. Saute the Trinity, stirring constantly, until the onions are starting to caramelize about 12 minutes.
Next, add the garlic, half the green onions, and half of the Herb and Spice Blend (not the Bay Leaves yet) and saute for about 2 minutes.
Add the remaining butter. When it is bubbly, add ¼ cup of seasoned AP flour. Stir constantly for about 3 minutes, until a dark roux is formed.
Add the tomato paste and continue to saute for about 2 minutes, stirring constantly.
Add a little wine to deglaze the pan, then add the remaining wine and reduce it by about 50%.
Add the drained tomatoes, remaining green onions, remaining Herb and Spice Blend plus the Bay leaves, and the Worcestershire sauce. Stir often until it simmers, then continue for 5 minutes. This should be a thick paste at this point.
Increase the heat to high. Slowly whisk in the stock a little at a time. Stir vigorously, blending the stock into the roux as you go. Bring to a heavy simmer for about 5 minutes, stirring occasionally.
Return the meat to the Dutch oven. Bring it to a heavy simmer, then cover and reduce the heat and maintain a low simmer for about 1 to 1 ½ hours or until the meat is fork tender.
When the meat is very tender, taste the sauce for seasoning and adjust as needed.
Serve over creamy cheese grits.
Notes
Season 1 cup of AP flour with Creole seasoning. Use this to dredge meat and to make the roux.If you prefer, this recipe is also good with pasta, rice, or potatoes.Leftovers can be held in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. For optimal quality, store in an airtight container. Defrost in the fridge overnight. Reheat on the stove over medium heat until warmed through. Add water or stock if the gravy gets too thick.This recipe can be made with beef, veal, or pork. Preparation does not change, pound meat to ¼ inch thickness and tenderized.