Grits and Grillades

Ingredients

1 3- pound chuck roast, cut into inch pieces

cup all-purpose flour, plus ¼ cup

4 tablespoons bacon grease

4 tablespoons cooking oil

1 large bell pepper, chopped

2 medium onions, chopped

1 cup diced celery

3 large cloves garlic, minced

4 cups beef broth or water

3 bay leaves

1 teaspoon dried thyme

2 tablespoons hot sauce

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon dried basil

4 large fresh tomatoes, peeled and quartered

1 can (10- ounce) extra hot stewed tomatoes

1/2 cup fresh chopped parsley leaves

Preparation

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.

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About

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.

Tags:

cajun

creole

grains

beef

Yield:

8.0

Added:

Monday, March 7, 2011 - 2:43pm

Creator:

Sheri Wetherell

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