When it comes to comfort food, few dishes embody the warmth and richness of Southern cuisine quite like this Grits and Grillades recipe from Louisiana Cookin. This beloved Louisiana dish features tender, slow-braised beef simmered in a flavorful gravy and served over creamy, buttery grits. It’s a staple at weekend brunches, family gatherings, and special occasions, offering a perfect balance of savory, hearty flavors with a touch of Southern hospitality.
Ingredients for Grits and Grillades:
- 4 pounds boneless of beef or veal round steak, about ¼ inch thick
- 2 cups yellow grits, cooked according to package directions
- 3 cups whole canned tomatoes, crushed with their juice
- 3 medium-size yellow onions, chopped
- 2 medium-size green bell peppers, chopped
- 3 tablespoons finely chopped fresh parsley leaves
- ½ cup finely chopped green onions
- 3 ribs celery, chopped
- 3 large eggs, slightly beaten
- ½ pound grated cheddar cheese
- 1 stick butter
- 1 cup whole milk
- 2 cups beef broth
- ½ cup dry red wine
- ½ cup vegetable oil
- ½ cup flour
- 2 bay leaves
- ½ teaspoon dried tarragon leaves
- ½ teaspoon dried basil leaves
- 1 teaspoon cayenne
- ½ teaspoon garlic powder
- 1 tablespoon salt
- ½ teaspoon black pepper
Preparing the Grillades:
- Prepare the Meat: Trim any excess fat from the beef or veal and cut into 2-inch squares. In a small bowl, combine the salt, cayenne, black pepper, and garlic powder.
- Tenderize and Season: Lay several pieces of meat on a cutting board, sprinkle with the seasoning mixture, and lightly dust with flour. Using a meat mallet, pound each piece until slightly flattened. Flip and repeat on the other side. Continue this process for all pieces.
- Brown the Meat: Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the meat on both sides, then transfer to a platter. Alternatively, you can brown the floured pieces in the oven on sheet pans, saving the pan juices to enhance the gravy.
- Sauté the Vegetables: In the same pot, add the onions, bell peppers, and celery. Cook while stirring until the vegetables become soft and golden, about 8-10 minutes.
- Build the Gravy: Add the crushed tomatoes with their juice, then reduce the heat to medium-low. Stir in the beef broth, red wine, bay leaves, tarragon, and basil. Stir to combine.
- Simmer Until Tender: Return the browned meat to the pot, submerging it in the sauce. Let the mixture simmer uncovered for 1½ to 2 hours, stirring occasionally. If the sauce reduces too much, add more broth or a little water.
- Finish with Fresh Herbs: Just before serving, stir in the chopped green onions and parsley for a burst of freshness.
- After cooking the grits according to the package instructions, stir in the eggs, grated cheddar cheese, milk, and butter until everything is fully blended and the cheese and butter have melted. Transfer the mixture to a greased 2-quart baking dish and bake at 350°F for about 45 minutes, or until golden brown and set.
- Spoon a generous portion of baked grits onto a plate and ladle the grillades and gravy over the top. Enjoy the perfect blend of creamy and savory flavors!
Grits and Grillades is a time-honored Southern dish that brings comfort and satisfaction to any meal. Whether you’re preparing it for a special Sunday brunch or simply craving something rich and hearty, this dish never disappoints. The slow-braised beef, flavorful gravy, and creamy baked grits create an irresistible combination that keeps people coming back for more. Try it out, and bring a little taste of Louisiana into your home!
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