Creole Veal Grillades

1. 1
   prep · ~10 min

   Pound and season the veal medallions.

   1.Place veal slices between two sheets of plastic wrap.

   2.Pound gently with a meat mallet to about 1/4-inch thickness.

   3.Season both sides with a portion of the salt and black pepper.

   4.Lightly dust each medallion with all-purpose flour, shaking off excess.
2. 2
   fry · ~10 min

   Brown the veal in batches.

   1.Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering.

   2.Sear veal medallions in a single layer until golden brown, about 2 minutes per side.

   3.Transfer browned veal to a plate and set aside. Repeat with remaining veal.

   TIPDon't crowd the pan — work in batches so the veal sears rather than steams.
3. 3
   fry · ~7 min

   Make the dark roux.

   1.Reduce heat to medium. Add remaining 2 tablespoons oil to the same pot.

   2.Whisk in 2 tablespoons of leftover seasoned flour from dusting the veal.

   3.Cook, whisking constantly, until roux turns the color of peanut butter, about 5-7 minutes.

   TIPStay with the roux — it can burn quickly. Aim for a deep caramel color for fullest flavor.
4. 4
   saute · ~6 min

   Sauté the Creole trinity.

   1.Add chopped onion, celery, and bell pepper to the roux immediately after it reaches color.

   2.Stir well and cook until vegetables soften, about 5 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.

   TIPThe moisture from the vegetables stops the roux from browning further.
5. 5
   saute · ~5 min

   Add tomatoes and build the gravy.

   1.Add chopped tomatoes and cook, stirring, until they break down and release their juices, about 4-5 minutes.

   2.Stir in the dried thyme.
6. 6
   simmer · ~90 min

   Simmer the grillades until tender.

   1.Pour in the water and add bay leaves. Stir well to deglaze the pot.

   2.Return the browned veal to the pot, nestling pieces into the gravy.

   3.Bring to a gentle boil, then reduce heat to low.

   4.Cover and simmer until the veal is fork-tender, about 90 minutes.

   5.Stir occasionally and add a splash more water if the gravy thickens too much.

   TIPLow and slow is the secret — the veal should nearly fall apart when prodded with a fork.
7. 7
   mix · ~1 min

   Finish with hot sauce and adjust seasoning.

   1.Remove and discard the bay leaves.

   2.Stir in the hot sauce.

   3.Taste and adjust with remaining salt and pepper as needed.
8. 8
   serve · ~1 min

   Garnish with green onion and serve.

   1.Ladle grillades and gravy into bowls or over creamy grits.

   2.Top with sliced green onion.

   TIPGrillades are traditionally served over stone-ground grits for a classic New Orleans breakfast or brunch.

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