Editor's note:Serve this veal with Chef John Besh'sJalapeño Cheese Grits.
Grillades is a Creole version of pot roast; the meat is sliced or pounded thin, then slow-cooked in a pungent sauce. If veal shoulder isn't available, substitute boneless, sliced Boston butts of pork. Sure, you can use a leaner cut of veal (and if you do, you'll want to cut the cooking time down by half). But I encourage you to find those cheaper cuts of meat that have much more flavor than either the loin or the leg.
Ingredients
Serves 6–8
Step 1
1. Season the veal cutlets with salt and pepper. Whisk the flour together with the Creole Spices in a medium bowl. Dredge the cutlets in the seasoned flour and shake off excess. Reserve a tablespoon of seasoned flour.
Step 2
2. Melt the bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides. Take care not to overcrowd the skillet. Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. Set the veal aside while you continue making the sauce.
Step 3
3. Reduce the heat to medium-high, add the onions to the same skillet, and cook, stirring with a wooden spoon, until they are a deep mahogany color, about 20 minutes. Add the celery, bell pepper, and garlic, reduce the heat to moderate, and continue cooking, stirring often, for about 5 minutes. Sprinkle the 1 tablespoon of reserved seasoned flour into the skillet and stir to mix it into the vegetables.
Step 4
4. Increase heat to high, stir in the tomatoes and Veal Stock, and cook until it comes to a boil. Reduce the heat to moderate and stir the thyme, pepper flakes, bay leaf, and Worcestershire into the vegetables. Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes.
Step 5
5. Season with salt, pepper, and Tabasco, then add the green onions. Serve over creamyJalapeño Cheese Grits.
Leave a Review
Reviews (6)
Back to TopI make these every year on Mardi Gras, we love it! My husband grew up in New Orleans and he looks forward to this dish. I do use pork instead of veal, and always serve it with the Jalapeno Cheese Grits Recipe. It's so good!
Heather
Fredericksburg, VA
2/26/2022
I scaled the recipe in half and opted to use pork shoulder instead of veal. Instead of using bacon fat, I used a bit of olive oil to brown the cutlets. For my grits, I cooked them following the package instructions which called for a combination of milk and water and I substituted a bit of creamy goat cheese for the mascarpone since I had it on hand. While this was good on the first night, I found the leftovers even more delicious - perhaps it gave the flavors more time to marinate. I think the cheese was a bit unnecessary in the grits and would probably just prepare them plain if making again since the grillades were already quite rich. All in all, another successful Besh recipe attempt. http://epifurious.tumblr.com/post/34071411058/slow-cooked-pork-grillades-and-grits
allisongren
West Hollywood, CA
11/29/2012
Made this for dinner with a few changes - subbed pork shoulder for veal and used olive oil in place of bacon fat. Very rich and delicious and the flavor only improved with time! http://epifurious.tumblr.com/post/34071411058/slow-cooked-pork-grillades-and-grits
allisongren
Los Angeles, CA
10/21/2012
我的家人爱这满意的主菜。菜谱is very forgiving in that it allows you to use whatever meat you like (I used very inexpensive pork loin) and to vary the amount of veg you use and the type of oil. I used 1/2 bacon grease and 1/2 olive oil. I think the bacon really adds to the mellow flavor to offset the tang of the tomatoes, onions, and spice. I also added 1/2 T. sugar to balance it out. Yum! I don't think Chef John Besh meant that this dish is literally the equivalent of pot roast--I think he meant that you cook it slowly and can make it ahead and serve it later like pot roast.
erob65
Texas
8/29/2011
Really delicious dinner. I had a little bit of difficulty finding the veal shoulder but I'm glad I persisted - it is a great cut and very tender. Everyone in the family really enjoyed this. Did substitute olive oil for the bacon fat - only because I did not plan well. Served with the cheese grits as suggested - enjoyed them but could have used more jalapeno and more cheese for our taste.
speck30
Richmond, VA
3/28/2011
I have not yet made this recipe, but it is similar to the one I got from my grandmother. The main difference is that my grandmother used olive oil instead of bacon drippings, so hers is healthier. I do wish to comment. In the article, you stated that grillades are the New Orleans equivalent of pot roast, which is not the case. The New Orleans equivalent of pot roast is Boeuf (or Veau) en Daube. In the hot New Orleans summers, this was turned into Boeuf en Daube Glacé, by straining and clarifying the braising liquid, adding plain gelatin, slicing the beef (or veal)and arranging it in a mold lined with some of the aspic, chilled, along with cooked peas and carrots. The mold is then filled with the rest of the aspic and served chilled. Grillades are actually the New Orleans version of Swiss steak.
lloveras67
Originally, New Orleans, Louisiana, now Waterford, Virginia
2/3/2010
