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1
Cut the beef and veal into 2-inch pieces.
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2
Season with Essence.
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3
In a mixing bowl, combine the Rustic Rub and the flour together.
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4
Add the meat to the flour mixture and lightly toss, covering all sides of the meat.
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5
Place the floured meat on a cutting board, using a meat mallet, lightly pound each side of the meat.
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6
In a large sauce pot, heat the oil.
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7
When the oil is smoking hot, add the meat and brown for 7 to 8 minutes, stirring constantly.
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8
Add the onions, peppers, celery, and continue stirring, scrapping the bottom and sides of the pot to loosen browned particles.
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9
Cook for 5 to 6 minutes, or until the vegetables are wilted.
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10
Add the tomatoes, shallots, and garlic.
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11
Cook for 3 to 4 minutes, stirring often and scraping the bottom and side of the pot to loosen the browned particles.
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12
Add the bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth and wine.
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13
Reduce to medium heat and cook for 1 1/2 hours, stirring occasionally, or until the meat is very tender.
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14
Add the green onions and parsley.
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15
To assemble, pile the meat in the center of the platter.
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16
Ladle the sauce over the top.
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17
Garnish with green onions, peppers and Essence.
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18
Serve with soft grits if desired.
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19
Combine all ingredients and store in an air-tight container.
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20
Combine all ingredients thoroughly.
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21
Combine all ingredients thoroughly.
