Grillades and Grits Recipe - Authentic Southern Comfort Food
then you are in for a lovely treat. They’re one of the two most wonderful things to eat for brunch in New Orleans (shrimp and grits being the other). I’ve never been to any place in town for brunch that didn’t offer one or both of these goodies. Grillades (gree’-awds) are made of beef, veal, or pork; I haven’t encountered a rabbit version yet, but I won’t be surprised when I do. The beef is a thin, flat cut of top round or chuck–something that can withstand a long, slow cooking. It simmers in a pot with the trinity (onion, celery, bell pepper), garlic, and a little jalapeno–not traditional, but I really like it–until the rich broth thickens and intensifies, so what you get is a powerfully flavored beef “stew” that is perfect over creamy cheese grits. This is a great Louisiana recipe to try if you’re hankering for some thick, rich goodness but you don’t feel up to stirring a roux, because you don’t have to. The small amount of flour used in the browning of the beef will produce all the roux you need.
is that they make the best leftovers. If you’re so lucky to have some left in the pot, you can use them to stuff a baked potato (yum), thin it out with stock and make soup (yes), add more tomato and use it as a super-rich pasta sauce (gawd), or serve it over or between some thick toasted bread (mercy). They’re so worth trying out. If you can’t find top round, you can use chuck roast cut into slices, then pounded, or just use pre-cut stew beef. I’ve used that before and nobody was sad about it.
this dish, like so many of our state’s best pot foods, takes a while to cook: about 3 hours. As Paul’s Aunt Sue said, “Louisiana food isn’t hard, it just takes all day.” So unless you’re an early riser, it might be best to make this the night before your pals come over to devour it. Or just chuck the whole brunch thing and eat it for a cozy weekend dinner. In fact, that’s what we’re doing tonight.
Cut beef top round into 2-inch square pieces.
Place flour in a shallow dish, season generously with salt and pepper (about 1 teaspoon each).
Coat each piece of beef thoroughly with the flour mixture.
Heat vegetable oil in a large, deep-sided skillet over medium-high heat.
Brown beef in batches (about 5 minutes per side). Add extra oil if needed. Set aside browned beef on a plate.
In the same skillet, add onion, bell pepper, celery, and a few tablespoons of beef stock.
Sauté for 10 minutes until vegetables are softened, scraping browned bits from the skillet.
Add minced garlic and jalapeno; sauté 2 minutes more until fragrant.
Stir in oregano, thyme, basil, Creole seasoning, remaining beef stock, crushed tomatoes, and bay leaves.
Bring mixture to a simmer, stirring frequently.
Return beef to skillet, ensuring each piece is submerged in gravy.
Reduce heat to very low, cover skillet, and simmer slowly for 2 hours, stirring occasionally.
After 2 hours, check if beef is fork-tender (easily breaks apart with a spoon).
If needed, simmer an additional hour.
For thicker gravy, simmer uncovered during the final 20-30 minutes.
Adjust flavor with Worcestershire sauce and cayenne pepper to taste.
In a 5-quart pot, heat milk and 1 teaspoon salt to a simmer over medium-high heat, stirring occasionally.
Whisk in grits gradually to prevent lumps.
Reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally, until thick and creamy.
Remove from heat, stir in grated cheese until melted.
Season with salt, pepper, and Tabasco sauce to taste.
Ladle grillades and gravy over grits in shallow bowls.
Garnish generously with sliced green onion tops.
Serve hot.
FAQ: Grillades and Grits
Yes, pork shoulder or chicken thighs are excellent alternatives.
Refrigerate in airtight containers for up to 3 days; reheat gently.
Yes, grillades taste even better the next day. Make grits fresh for serving.
Old-fashioned stone-ground grits are best, but quick-cooking can also work with adjusted cooking times.
Cheddar is traditional, but pepper jack, goat, or smoked Gouda can also add great flavor.
Grillades and Grits is a classic Louisiana comfort dish, where tender, flavorful beef is simmered in a rich tomato-based gravy, and served over creamy cheese grits.
- Reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally, until thick and creamy.
- Remove from heat, stir in grated cheese until melted.
- Season with salt, pepper, and Tabasco sauce to taste.
Step 6: Serve
- Ladle grillades and gravy over grits in shallow bowls.
- Garnish generously with sliced green onion tops.
- Serve hot.
Thinly slicing beef ensures faster cooking and better tenderness.
Adjust cayenne and Tabasco sauce to your heat preference.
Stir grits frequently to avoid lumps or sticking to the pot.
- Prep Time: 20 mins
- Cook Time: 3 hours
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