Grits and Grillades
1 3- pound chuck roast, cut into inch pieces
cup all-purpose flour, plus ¼ cup
4 tablespoons bacon grease
1 large bell pepper, chopped
2 medium onions, chopped
3 large cloves garlic, minced
3 bay leaves
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
4 large fresh tomatoes, peeled and quartered
1/2 cup fresh chopped parsley leaves
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.
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