Braised Beef With Gravy Like Sauce And Vegetables Food
BRAISED BEEF AND VEAL WITH TOMATO GRAVY
Provided by Emeril Lagasse
Categories Beef Breakfast Brunch Braise Dinner Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 main-course servings
Number Of Ingredients 21
Steps:
- Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally.
- Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
- Discard bay leaves and stir scallions and parsley into grillades. Serve immediately.
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