Grillades

• 1 1/2 pounds beef round
• 1 pound veal round
• 2 tablespoons Rustic Rub or southwest seasoning, recipe follows
• 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
• 2 tablespoons chopped green onions
• 2 tablespoons brunoise red and yellow onions
• Essence
• 8 tablespoons paprika
• 3 tablespoons cayenne
• 5 tablespoons freshly ground black pepper
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 6 tablespoons salt
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme
• Emeril's ESSENCE Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

1. Cut the beef and veal into 2-inch pieces.
2. Season with Essence.
3. In a mixing bowl, combine the Rustic Rub and the flour together.
4. Add the meat to the flour mixture and lightly toss, covering all sides of the meat.
5. Place the floured meat on a cutting board, using a meat mallet, lightly pound each side of the meat.
6. In a large sauce pot, heat the oil.
7. When the oil is smoking hot, add the meat and brown for 7 to 8 minutes, stirring constantly.
8. Add the onions, peppers, celery, and continue stirring, scrapping the bottom and sides of the pot to loosen browned particles.
9. Cook for 5 to 6 minutes, or until the vegetables are wilted.
10. Add the tomatoes, shallots, and garlic.
11. Cook for 3 to 4 minutes, stirring often and scraping the bottom and side of the pot to loosen the browned particles.
12. Add the bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth and wine.
13. Reduce to medium heat and cook for 1 1/2 hours, stirring occasionally, or until the meat is very tender.
14. Add the green onions and parsley.
15. To assemble, pile the meat in the center of the platter.
16. Ladle the sauce over the top.
17. Garnish with green onions, peppers and Essence.
18. Serve with soft grits if desired.
19. Combine all ingredients and store in an air-tight container.
20. Combine all ingredients thoroughly.
21. Yield: 2/3 cup
22. Combine all ingredients thoroughly.
23. Yield: 1/2 cup

beef round, veal round, rub, flour, olive oil, onions, red peppers, celery, tomatoes, shallots, garlic, bay leaves, thyme, dried leaf oregano, dried leaf basil, salt, cayenne pepper, black pepper, veal stock, red wine, green onions, parsley, green onions, brunoise red, paprika, cayenne, freshly ground black pepper, garlic, onion powder, salt, oregano, thyme, s essence, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, chili powder, ground cumin, paprika, black pepper, ground coriander, cayenne pepper, garlic, red pepper, salt, oregano

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grillades-recipe.html (may not work)