Homestyle Grits and Veal Grillades

I am beyond excited to share my version of this southern classic recipe with y’all today!

When I received not one but two beautiful veal roasts from Mountain States Rosen/Cedar Springs Veal I knew right away what I wanted to make first: Grits and Grillades. I first had this comfort food meal on my New Orleans trip in February and I have been dying to recreate it at home. This rich, homestyle dish is usually made with veal cutlets but I used the veal roast and cooked it down in a stew of sauce and then served the tender and juicy sliced veal on top of stone ground local grits. Heaven on a plate.

Sunday Brunch in NOLA.

A little bit of everything on my plate including Grits and Grillades.

Four reasons on why you should try Cedar Springs Veal:

1. Incomparable in taste. Veal is moist and tender, with a velvety texture and considered a delicacy in many cultures.

2. Veal is good for you! Veal is lean, full of nutrients, and a standard portion is only around 400 calories.

3. Versatile Veal. There are many cuts available including ground, shank, chops, roasts, and loin. There are so many ways to cook veal too including grilling, roasting, slow cooking, stir fried, pan fried, and broiling.

4. Safely and responsibly raised. The veal from Mountain States Rosen comes from family farmers in the eastern states who are dedicated to producing the highest quality veal with the highest quality raising standards. The farmers take extremely good care of the animals by feeding them the most wholesome, nutritious diet, minimizing stress, and providing health maintenance and safe housing.

For recipes and more information visit: http://www.mountainstatesrosen.com

#ReVEALingExcellence

Ingredients:

Makes 8 servings

3-4 lb Cedar Springs Veal Roast
1 cup flour, seasoned with salt and pepper
6 tbsp unsalted butter {or substitute olive oil}
1 Vidalia onion, diced
5 cloves garlic, pressed
1 red bell pepper, seeded and diced
2 celery stalks, diced
4 cups beef stock
14 oz can crushed tomatoes
14 oz can tomato sauce
salt and pepper, to taste
4 cups stone ground grits, cooked

Directions:

Place the roast in a large bowl or pot {I used my Crock-Pot}.
Add the seasoned flour on top of the roast and toss to coat evenly.
Add two tbsp of butter to a large stockpot or double boiler over medium heat.
Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.
Add the floured roast and sear, turning, until all sides are browned, about 10 minutes. Add another 1-2 tbsp of butter if needed.
Remove the roast from the pan and add 2 more tbsp of butter to the pot.
Stir up any bits from the bottom of the pot.
Add the onions, peppers, celery, and garlic. Season with salt and pepper.
Stir and cook until softened, about 10 minutes.
Add the beef stock and bring to a boil.
Add the veal roast back to the pot and then stir in crushed tomatoes and tomato sauce.
Season with salt and pepper.
Bring to a boil again then reduce to a simmer.
Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.
To plate: add the sauce from the pot to the center of the plate then top with a hearty serving of grits. Finally, top with slice veal.

*The veal can also be prepared up to 3 days in advance then added to the sauce.

I removed my veal roast from the packaging and trimmed any visible fat.

Then I placed it in a large pot to season.

In a bowl, mix together flour and salt and pepper.

Add the seasoned flour on top of the roast and toss to coat evenly.

Add two tbsp of butter to a large stockpot or double boiler over medium heat.

Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.

Add the floured roast and sear, turning, until all sides are browned, about 10 minutes.

Add another 1-2 tbsp of butter if needed.

Be sure to sear all the sides so they have a nice brown crust.

Remove the roast from the pan and add 2 more tbsp of butter to the pot.

Stir up any bits on the bottom of the pot.

Add the onions, peppers, celery, and garlic.

Season with salt and pepper.

Stir and cook until softened, about 10 minutes

Add the beef stock and bring to a boil.

Add the veal roast back to the pot.

Add crushed tomatoes and tomato sauce.

Stir to combine and season with salt and pepper.

Bring to a boil again then reduce to a simmer.

Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.

Remove the veal from the pot to a cutting board.

It will most likely pull apart into smaller pieces.

Remove any visible fat and discard.

Slice or cube the veal roast.

I love these local stone ground grits, made super creamy with milk and butter.

To plate: add the sauce from the pot to the center of the

plate then top with a hearty serving of grits.

Finally, top with sliced veal.

There are so many layers of flavor to this dish.

Talk about comfort food!

The tender and juicy veal roast made this dish over the top
delicious and my family is still raving about it!

This review was made possible by Mountain States Rosen/ Cedar Springs Veal . I was provided two veal roasts in exchange for my recipe and review. All opinions stated are my 100% mine.