Instructions: Cut the beef and veal into 2-inch pieces. Season with either the Rustic Rub or Southwest Spice. In a mixing bowl, combine 2 tablespoons Rustic Rub or Southwest Spice and the flour together. Add the meat to the flour mixture and lightly toss, covering all sides of the meat. Place the floured meat on a cutting board, using a meat mallet, lightly pound each side of the meat.

In a large sauce pot, heat the oil. When the oil is smoking hot, add the meat and brown for 7 to 8 minutes, stirring constantly. Add the onions, peppers, celery, and continue stirring, scrapping the bottom and sides of the pot to loosen browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes, shallots, and garlic. Cook for 3 to 4 minutes, stirring often and scraping the bottom and side of the pot to loosen the browned particles. Add the bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth and wine. Reduce to medium heat and cook for 1 1/2 hours, stirring occasionally, or until the meat is very tender. Add the green onions and parsley.

To assemble, pile the shapes in the center of the platter. Ladle the grillades over the top. Garnish with green onions, peppers and Essence.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.