Monday, January 25, 2010

Grillades and Grits

Strips of round steak, slow stewed with tomatoes and vegetables and served over a bed of garlic cheese grits.
Strips of round steak, slow stewed with tomatoes and vegetables and served over a bed of garlic cheese grits.

Grillades and Grits

Grillades and Grits {pronounced GREE-ahds}, found on the menu at debutante balls and definitely a staple at Mardi Gras, is a dish of smothered beef, slow simmered in a roux and tomato base, though the name literally translated actually means grilled. Made with just about any kind of beef, and sometimes even with pork or veal, I prefer to use inexpensive bottom round steak. Don't use a top round.

Traditionally grillades are served over garlic cheese grits, which pairs up beautifully and should not be missed in my opinion. You can also make the grits in advance, refrigerate them, make them into fried grit cakes and serve the grillades right on top, which gives a bit of crunchy contrast. If you aren't a fan of grits, polenta, mashed potatoes and rice make a fine substitute - in fact, The Cajun prefers rice himself.

I prefer serving these savory dishes over stone ground grits, especially since I discovered them on Amazon! {affil link}They aren't exactly common here in south Mississippi y'all, but I get the Palmetto Farms brand on subscription  {affil link} these days, so I use them exclusively now and they are worth every single penny. Grocery store grits, which are a bit more processed but still definitely good, don't come anywhere close to the creaminess you get from stone ground grits. They are highly perishable though, so store the active bag that you're using in the fridge and any spare bags in the deep freeze where they will keep very nicely. Let me know if you try them - they are my favorite brand!

This meal is a fantastic way to take an inexpensive cut of meat, in this case, bottom round, and transform it by a slow simmer in a trinity enhanced, garlicky Creole sauce, until it is super tender making it an amazingly full flavor meal.

While typically served at a late breakfast, and often at brunch or sometimes lunch, Grillades and Grits make a perfectly acceptable and delicious dinner dish in this house. Serve it alongside a mixed garden salad or a green veggie.

For more of my favorite round steak recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Grillades and Grits

©From the Kitchen of Deep South Dish

  • 3 tablespoons cooking oil (canola, vegetable, light olive), or as needed
  • 1 pound bottom round steak
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 6 tablespoons all-purpose flour, divided
  • 1 cup chopped onion
  • 1/2 cup chopped green or red sweet bell pepper, or a combination
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 cups water or beef stock/broth
  • 1 (15 ounce) can stewed tomatoes
  • 1 teaspoon Kitchen Bouquet, optional
  • 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
  • 1/2 tablespoon of dried parsley
  • 1/4 teaspoon of dried thyme, crushed
  • Garlic Cheese Grits (click link for recipe)

Heat 2 tablespoons of cooking oil over medium high heat in a large iron skillet that has a lid. Slice the round steak into strips and season with the salt and pepper. Toss the meat strips in half of the flour, reserving the remaining flour, and drop the strips into the hot oil to brown. Remove and set aside.

Add additional oil to the skillet as needed to bring it up to 3 tablespoons. Stir in the remaining 3 tablespoons of flour and cook over medium high heat until lightly browned. Stir in the onion, bell pepper and celery and cook for another 3-4 minutes. Stir in the water (or broth) and cook and stir until fully incorporated and mixture is thickened. Add the meat, tomatoes, Kitchen Bouquet, Cajun seasoning, parsley and thyme. Bring to a boil, reduce to simmer, cover and cook on a low simmer for 45 minutes to an hour, or until meat is tender.

Serve over hot garlic cheese grits, mashed potatoes or rice.

Cook's Notes: Substitute veal shoulder or other cuts of braising beef or pork, trimmed to cutlets and pounded thin. When using leaner cuts, reduce cooking time accordingly. Beef stock provides a deeper, richer flavor but is not necessary; water is appropriate and works fine, especially with a bit of Kitchen Bouquet, which provides both color and flavor that is not as overpowering.


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©Deep South Dish
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Posted by on January 25, 2010
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