Well, we're winding up the week here shortly and I'm bound and determined to finish off my Mardi Gras menu for the week. This dish is called grillades (pronounced GREE-yahds) originates in Louisiana. Like many Cajun foods, it was made out of necessity and from ingredients that were readily available. Although it's a hearty, meaty dish, it is traditionally served as breakfast or brunch. We had it for supper and I can tell you it was very filling! The meat is extremely tender and the gravy is rich with flavor. The cheese grits are delicious and creamy and go great with this down-home comfort food.

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 ¼ teaspoon of the pepper, tossing to coat well. Add the flour and toss to coat the meat completely.

Heat ¼ 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 ½ 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 ½ 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.

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 ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Cover partially and cook on low for about 1 ½ 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.

Grillades & Grits

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Author: Jennifer Locklin
Yield: 6 servings 1x

Ingredients

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2 pounds beef chuck roast (cut into 2-inch pieces, about ¼-inch thick)
1 tablespoon Cajun seasoning (used: Tony Chachere’s)
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 cup all-purpose flour (divided)
2 tablespoons bacon grease or vegeteable oil
¼ cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
¼ teaspoon cayenne
1 can diced tomatoes
2 cloves chopped garlic
3 bay leaves
1 tablespoon fresh thyme leaves (coarsley chopped)
¼ teaspoon dried oregano
¼ teaspoon dried basil
2 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon Cajun hot sauce (used: Tabasco)
½ cup dry red wine
2 tablespoons finely chopped parsley leaves
4 green onion tops (sliced)
Baked Cheese Grits (recipe follows)

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Instructions

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 ¼ teaspoon of the pepper, tossing to coat well.
Add ½ cup flour and toss to coat the meat completely.
Heat ¼ 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 ½ 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 ½ 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 ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Cover partially and cook on low for about 1 ½ 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