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Grillades and Grits Recipe

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This recipe for Grillades and Grits, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. calf round
1 1/2 tsp. Salt-Free Creole seasoning
1/2 tsp. salt
1/4 cup flour
1/4 cup vegetable oil
1 large onion
2 cloves garlic, minced
1 bell pepper
2 stalks celery
1/4 tsp. thyme
2 1/2 cups light beef stock
2 medium tomatoes, seeded and peeled, chopped coarsely
3/4 cup grits
1 Tbs. butter

Directions:
Directions:
Cut the meat into half-inch-thick slices about two inches by one inch. Season the meat with the Creole seasoning and salt. Cook the meat over high heat in a large heavy pot, until outsides are browned. Remove meat from pot and reserve.
Add the flour and oil to the pot and make a medium-dark roux, while stirring constantly in the usual way. If it burns, throw the roux away and start over. When the roux is the right color, lower the heat and quickly add the onions, garlic, bell pepper, and celery. Cook until the onions turn translucent. Return meat to pot and add thyme and beef stock. Simmer slowly, until sauce has thickened to one-half original volume. If you can let this take two hours, do so. Add tomatoes and cook until they become soft. Taste the sauce and add salt and pepper as necessary. Cook grits according to package directions, adding butter when grits are near desired thickness (which should not be so thick that they will not flow off a spoon). Serve grillades and lots of sauce with the grits or on the side.

Number Of Servings:
Number Of Servings:
Serves four.
Personal Notes:
Personal Notes:
This recipe is for the old, traditional way of making this Creole brunch dish. Where most restaurants these days are using baby white veal and thick sauces, this version is actually better with cheap cuts of meat, simmered to tenderness for a long time. You don't even need to use veal--calf or baby beef are fine.

 

 

 

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