Grillades and Grits

Pin It    

 

Texans have their chili and Louisianans have grillades, a beefy Southern stew. This recipe, which is a favorite of Jamie, comes from a family friend named Hank Groover, who is a parish priest in New Orleans (we used to call him “Uncle Father”).

Ingredients:

GRILLADES:
3 pounds beef round roast, cut into
1 1/2-inch cubes
1 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1/2 teaspoon garlic powder
6 tablespoons vegetable oil
3 tablespoons unsalted butter
4 stalks celery, finely chopped (2 cups)
1 medium yellow onion, finely chopped (1/2 cup)
1 medium bell pepper, seeded and finely chopped (3/4 cup)
1 jalapeno chile pepper, seeded (if desired) and finely chopped (2 tablespoons)
1 clove garlic, minced
6 tablespoons all-purpose flour
3 cups beef broth
1 14 1/2-ounce can diced tomatoes, drained
3 large tomatoes, cored and finely chopped (1 1/2 cups)
2 tablespoons bottled hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried thyme
3 bay leaves

GRITS:
7 cups water
1 teaspoon salt
2 cups white grits, preferably stone ground
1 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
Salt and freshly ground black pepper

Instructions:

For the grillades, season meat with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1/4 teaspoon garlic powder. In a Dutch oven, heat 3 tablespoons oil and the butter over medium-high heat until sizzling. Brown the meat in batches. Transfer to a paper towel-lined platter to drain.

Pour off all but 3 tablespoons of the fat. Reduce heat to medium; add the celery, onion, bell pepper, jalapeno peppers, and garlic; cook for 3 to 5 minutes or until softened, stirring occasionally. Stir in remaining 3 tablespoons oil, then stir in the flour; cook 3 minutes or until pale golden. Slowly stir in the broth. Add beef, all the tomatoes, hot sauce, Worcestershire, basil, thyme, and bay leaves. Season with remaining 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Bring to a boil; reduce heat to a simmer and cook gently for 1 to 1 1/2 hours or until the meat is very tender. Discard bay leaves. Cover and keep warm over low heat while you prepare the grits.

For the grits, in a large saucepan, bring the water and salt to a boil. Stir in the grits; simmer about 15 minutes or until thick, stirring occasionally. Stir in the cream and butter; season to taste with additional salt and the black pepper. Serve the hot grits topped with the grillades.

Servings: 6 to 8
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

Print this Recipe


Follow the Deen Brothers Here
Follow Bobby Deen Here
Follow Jamie Deen Here

Last week I asked 20 questions, and now I’ve got some answers for you!

Read More...

While Bobby is busy on his book tour, take a minute to meet his wife, Claudia, and listen to her newest podcast.

Read More...


Explore the Deen Bros Interactive Map for cool places, recipes, pictures, and more!

Bobby’s Everyday Eats

 

Jamie Deen’s Good Food

 

All content © 2010 Deen Bros Enterprises