tir in diced tomatoes and hot sauce. Reduce heat to a low simmer. Add the bay leaves, thyme, oregano, and basil. Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Cover partially and cook on low for about 1 1/2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley.
Grillades & Grits
- 2 pounds beef chuck roast cut into 2-inch pieces, about 1/4-inch thick
- 1 tablespoon Cajun seasoning used: Tony Chachere’s
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup all-purpose flour divided
- 2 tablespoons bacon grease or vegeteable oil
- 1/4 cup vegetable oil
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 1/4 teaspoon cayenne
- 1 can diced tomatoes
- 2 cloves chopped garlic
- 3 bay leaves
- 1 tablespoon fresh thyme leaves coarsley chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Cajun hot sauce used: Tabasco
- 1/2 cup dry red wine
- 2 tablespoons finely chopped parsley leaves
- 4 green onion tops sliced
- Baked Cheese Grits recipe follows
- Dice beef into bite-sized pieces and place in a large mixing bowl.
- Season the meat with the Cajun seasoning, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper, tossing to coat well.
- Add 1/2 cup flour and toss to coat the meat completely.
- Heat 1/4 cup of the oil and bacon grease in a large cast iron pot over medium-high heat. When the oil is hot, add the meat, in batches, if necessary and brown on both sides.
- Remove meat with a slotted spoon and drain on paper towel-lined plate.
- Reduce heat to medium and add the “holy trinity” ~ onions, bell peppers, and celery to the oil. Season with 1/2 teaspoon of the salt and the cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned bits. Cook for 5 to 6 minutes, or until the vegetables are wilted.
- Stir in 1/2 cup flour and mix to combine, lightly browning the flour, but not burning. Stir in the garlic and saute lightly.
- Stir in the stock, Worcestershire sauce, and wine and bring to a slow boil, stirring constantly to smooth out liquid. Stir in diced tomatoes and hot sauce. Reduce heat to a low simmer. Add the bay leaves, thyme, oregano, and basil.
- Return the browned meat to the pot and season with the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Cover partially and cook on low for about 1 1/2 hours, stirring occasionally, or until the meat is very tender. Remove the bay leaves and stir in the chopped parsley.
- Place a portion of the Baked Cheese Grits into a shallow serving bowl and spoon the grillades and some of the gravy over the grits. Garnish with some chopped green onions and serve immediately.
Baked Cheese Grits
- 2 tablespoons butter
- 6 cups whole milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 cups quick-cooking white grits
- 2 cups grated sharp white Cheddar
- Preheat the oven to 350 degrees F.
- Lightly grease a 9 by 9-inch baking dish with 1 tablespoon of the butter.
- Over medium heat bring to a boil: milk, salt, cayenne remaining tablespoon of butter. Immediately stir in the grits, and reduce the heat to medium. Whisk steadily while cooking, uncovered, for 6 to 8 minutes, until the grits are tender and creamy. Remove from heat and whisk in 1 1/2 cups cheese until melted. Pour the grits into the prepared pan and sprinkle with remaining cheese. Bake for 20 to 25 minutes, or until the cheese is melted and slightly golden. Serve hot.
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