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Homestyle Grits and Veal Grillades
Makes 8 servings
Ingredients
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
Instructions
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.
Notes
*The veal can also be prepared up to 3 days in advance then added to the sauce.