Go Back
+ servings
Grits and grillades prounouced (/ɡree-yahds/) is a popular southern New Orleans brunch/lunch usually served over grits. 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 and served over cheesy Parmesan grits. Grits and grillades is perfect for Christmas brunch! So delicious!
Print Pin
5 from 5 votes

Grillades and Grits Two Ways

Grillades and grits prounouced (/ɡree-yahds/) is a very popular southern New Orleans brunch/lunch usually served over grits. 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 and served over cheesy Parmesan grits. Grits and grillades is perfect for Christmas brunch! So delicious!
Course Breakfast, Brunch, Dinner
Cuisine American, Cajun, Creole, New Orleans, Southern
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Author April

Ingredients

  • 2 lbs beef chuck short ribs (bone on) or beef round steak pound beef round steaks thin then cut into 2.5 inch square pieces
  • vegetable oil
  • ½ cup flour
  • ½ heaping cup red onion diced
  • ½ cup diced celery
  • ½ cup mini sweet peppers
  • 2 tsp minced garlic
  • 1 tbsp Cajun seasoning
  • 1 tsp Oregano
  • 1 tsp onion powder
  • salt and pepper for taste
  • 2-3 thinly sliced green onions for garnishment (optional)
  • Parsley for garnishment (optional)

Grits

  • make enough buttered grits for 4 people See package cooking instructions
  • ½ cup Parmesan cheese (add more for taste) Use additional parmean for garnishment
  • salt and pepper for taste
  • 3 cups beef broth add more if needed
  • 2-3 tbsp red wine

Instructions

  • If using beef round, cut the meat into 3-inch squares. Season with salt and pepper then dredge in ¼ cup flour and shake off excess. Heat 2 tbsp of vegetable oil in large skillet over medium high heat. Brown the meat on each sides for about 2 minutes. Transfer to a plate and set to the side. See notes or below if you would like to make this using short ribs (my fav).
  • Add the celery, sweet peppers and onions and cook until softened about 3 minutes. Add the garlic cook until fragrant. Remove the vegetables with a slotted spoon and set them to the side.
  • To make the roux: Add 3 tablespoons of oil in the same skillet over medium heat If you already have about 3 tablespoons of oil in the pan (from cooking the veggies and meats) then no need to add more.  Add ¼ cup of 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, about 15 minutes.
  • Return the meat to the pan, cover the skillet and cook until tender, about 1 -1 ½ hours or until falling off the bone and you can easily pull the meat apart with easily with a fork. Serve the grillades and sauce with hot buttered Parmesan grits.
    Make sure you are occasionally checking the liquid level. Add more water or broth if the liquids gets too low. 
  • 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. Follow the same steps as above but slow cook the short ribs longer, about 2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork.  Season with salt and pepper for taste. 
    Make sure you are occasionally checking the short ribs liquid level. Add more water or broth if the liquids gets too low. 
  • 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. 

Notes

For the 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. Follow the same steps as above but slow cook the short ribs longer, about 2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork. Make sure you are occasionally checking the short ribs liquid level. Add more water or broth if the liquids gets too low.