The Best Grillades and Grits

Recipe

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Grillades and grits pronounced is a popular southern New Orleans brunch/lunch.  The meat, usually beef, (pork or veal is also used)  is slow cooked in a rich and flavorful beef gravy made up of diced tomatoes, onions, red wine, beef broth, peppers, celery etc, served over Parmesan grits.

Total Time

1 h 40 min

Servings

4 people

Cuisine

American

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ingredients

– flour – red onion diced – diced celery – mini sweet peppers – minced garlic - tap to see more ...

STEPS

– If using beef round, cut the meat into 3-inch squares. Season with salt and pepper then dredge in flour and shake off excess. Heat  vegetable oil in large skillet over medium high heat. Brown the meat on each sides. Transfer to a plate and set to the side.  – Add the celery, sweet peppers and onions and cook until softened about 3 minutes. Add the garlic cook until fragrant.

STEPS

– Add 3 tablespoons of oil in the same skillet over medium heat.  Add flour stirring constantly until it’s a rich dark brown. Add the rest of the ingredients (except the grits). Sir and bring to a boil then simmer until the mixture thickens. – Return the meat to the pan, cover the skillet and cook until tender. Serve the grillades and sauce with hot buttered Parmesan grits.

STEPS

If you are using short ribs (my favorite) no need to cut them and skip the roux steps if you like. I skip the roux steps when I use ribs because the longer cook time results in a thick sauce anyway. Season with salt and pepper for taste.

STEPS

– Add Parmesan cheese to your grits. Season with salt and pepper. Mix well and serve the beef and sauce over the grits. Top with green onions and more shaved Parmesan cheese if you like.

READY

Enjoy!

So good!

April

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