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      • Crawfish
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Grillades and Grits

You are here: Home / Recipes / Main Dishes / Beef / Grillades and Grits

Want a great brunch idea? Grillades and grits are perfect for Christmas or New Year’s Day. By the way, it’s pronounced “gree-yahds.” The accent is on the “gree.” You can listen to In Between Sundays, episode 29, to hear how I pronounce it.

Grillades is usually made with beef round steak or veal. It’s slow-cooked in a rich tomato-based gravy, and it can be made days in advance.

And what exactly is a grit? Well, grits are a corn derivative. Grits are like the Italian polenta. And they are delicious by themselves, with a bit of butter, salt, and pepper. But they are super-delicious served with grillades!

INGREDIENTS

  • 4 pounds round steak, cut into rounds (can also use veal)
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 3 medium yellow onions, chopped
  • 2 cups chopped green onions
  • 2 to 3 stalks celery, chopped
  • 2 medium green bell peppers, chopped
  • 4 cloves garlic — minced
  • 3 cups crushed canned tomatoes (with juice)
  • 2 to 3 cups beef broth
  • 2/3 teaspoon tarragon
  • 2/3 teaspoon thyme
  • 2/3 teaspoon basil
  • 3 tablespoons chopped parsley
  • 1 cup water
  • 1 cup dry red wine
  • 3 teaspoons salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1/4 to 1/2 teaspoon cayenne pepper (to taste)
  • 2 bay leaves
  • 1/2 to 1 teaspoon Tabasco or Crystal Hot Sauce (to taste)
  • 2 tablespoons Worcestershire sauce
  • 2 cups grits, cooked according to package directions, then baked (see below) – Do not use instant grits!
  • 3 eggs, beaten
  • 1/2 pound cheddar cheese, grated
  • 1 cup milk
  • 1/2 cup butter

DIRECTIONS – For the Grillades

  1. Remove fat from meat. Cut meat into serving-size pieces. Pound to 1/4 inch thick. In a Dutch oven, brown meat well in 4 tablespoons bacon grease. Remove to warm plate.
  2. Add 1/2 cup oil and 1/2 cup flour to Dutch oven. Stir and cook to make a dark brown roux.
  3. Add onions, green onions, celery, green pepper, garlic, and saute until limp.
  4. Add tomatoes, tarragon, thyme, and cook 3 minutes. Add water and wine.
  5. Stir well for several minutes; return meat; add salt, pepper, bay leaves, Tabasco, and Worcestershire.
  6. Lower heat, stir, and continue cooking. If veal rounds are used, simmer covered approximately 1 hour. If beef rounds are used, simmer covered approximately 2 hours.
  7. Remove bay leaves. Stir in parsley. Cool and let the Grillades sit several hours or overnight in the refrigerator. More liquid may be added.

DIRECTIONS – For the Grits

  1. Follow the package instructions to prepare 2 cups grits.
  2. Once cooked, add eggs, cheese, butter, and milk. Stir well to blend. Make sure that the cheese and butter are fully melted.
  3. Pour grits into a 2-quart baking pan. Bake for about 45 minutes at 350 degrees.
  4. Serve hot, topped with the grillades.

***Photo by http://www.flickr.com/photos/jimray/***

About Jeff Young

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold.

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About The Catholic Foodie

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold. Read More…

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