This Grillades and Grits recipe is great with chuck steak, but you can use any tougher cut of meat with excellent results.
Grillades and Grits
Makes 4 to 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef round, sliced ½ inch thick
- 2 teaspoons Creole seasoning, divided
- 1 teaspoon ground black pepper
- ½ cup all-purpose flour
- 1 cup chopped yellow onion
- ½ cup chopped carrot
- ½ cup chopped celery
- ½ cup chopped red bell pepper
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 4 cups beef broth
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 dried bay leaves
- 2 tablespoons chopped fresh parsley
- 2 cups water
- 2 cups whole milk
- ¼ cup unsalted butter
- 1½ teaspoons kosher salt
- 1 cup stone-ground grits
- 1 cup freshly grated Parmesan cheese
- Garnish: chopped fresh thyme
Instructions
- n a medium pot or Dutch oven, heat oil over medium-high heat.
- Sprinkle beef with 1½ teaspoons Creole seasoning and black pepper. Coat with flour, shaking of excess. Add beef to pot, in batches if necessary, and cook until browned, about 4 minutes per side. Remove beef from pot.
- Add onion, carrot, celery, bell pepper, and garlic to pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in tomato paste until combined; cook for 2 minutes. Stir in tomatoes, broth, vinegar, Worcestershire, bay leaves, and remaining ½ teaspoon Creole seasoning until combined; bring to a boil. Return beef to pot. Reduce heat; cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Uncover and simmer until sauce is thickened and coats beef. Transfer to a serving dish. Wipe pot clean.
- In same pot, bring 2 cups water, milk, butter, and salt to a boil over medium-high heat. Gradually whisk in grits. Reduce heat to medium-low, and cook, whisking occasionally, until thickened, about 20 minutes.
- Remove from heat, and stir in cheese. Serve with grillades. Garnish with parsley, if desired.
