Name: Slow-Cooked Veal Grillades
Yield: Serves 68
Ingredients: 4 pounds boneless veal shoulder, sliced into thin cutlets; Salt; Freshly ground black pepper; 2 cups flour; 2 teaspoons Basic Creole Spices; 1/4 cup rendered bacon fat; 1 large onion, diced; 1 stalk celery, diced; 1/2 bell pepper, diced; 2 cloves garlic, minced; 2 cups canned whole plum tomatoes, drained, seeded, and diced; 2 cups Basic Veal Stock; Leaves from 1 sprig fresh thyme; 1 teaspoon crushed red pepper flakes; 1 bay leaf; 1 tablespoon Worcestershire; Tabasco; 2 green onions, chopped

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Slow-Cooked Veal GrilladesDitte Isager/EdgeReps

Editor's note: Serve this veal with Chef John Besh's Jalapeño 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.

Recipe notes

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