Grits and Grillades


1 3- pound chuck roast, cut into inch pieces
cup all-purpose flour, plus ΒΌ cup
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
3 large cloves garlic, minced
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 teaspoon salt
1 teaspoon dried basil
4 large fresh tomatoes, peeled and quartered
1/2 cup fresh chopped parsley leaves


Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly.
Spray a cast iron Dutch oven with cooking spray. Heat bacon grease and cooking oil over medium-high and brown meat. With a slotted spoon remove from pot to a large bowl. Reserve the fat.
Add bell pepper, onions, celery, and garlic to pot and saute until brown (about 8 minutes). Remove to bowl with a slotted spoon, leaving fat in the pot.
Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally.
Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
Serve over hot buttered grits.


Grillades is a Creole dish of pounded round steak served in a sauce of tomatoes and other vegetables, and traditionally served with grits. Grillade is also a French word meaning grilled or broiled food.




Monday, March 7, 2011 - 2:43pm


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