Beyond Country Fried Steak: French-Influenced Grillades & Grits

Elegant and Delicious Grillades and Grits. Perfect for any meal.Photo byDown South Today

French-influenced Grillades and grits is a Creole favorite that originated in Louisiana that’s a culinary cousin of Country Fried Steak. Grilllades typically consists of thinly sliced beef that is braised until tender in a flavorful tomato-based sauce with onions, bell peppers, and spices. The meat is then served over a bed of creamy and buttery cheese grits, creating a delicious and satisfying meal.

The French influence on this dish can be seen in the cooking techniques used, such as braising the meat to create a rich and tender texture. The use of tomatoes and other aromatic vegetables in the sauce also reflects the influence of French cuisine on Creole cooking.

Grillades and grits, noted for hearty and comforting flavors, make it a popular choice for brunch or dinner. The combination of savory meat and creamy grits embodies the warmth and hospitality of Southern cooking, inviting friends and family to gather around the table and savor each comforting bite.

Big Daddy’s Grillades and Grits

(with a nod to John Folse, Paul Prudhomme and Tennessee Williams)

Ingredients:

Grillades

2-pounds beef top round

1 cup all-purpose flour

1 tablespoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

1/4 cup plus 2 tablespoons canola oil, divided

1 medium chopped Vidalia onion

1 chopped red bell pepper

1 large finely chopped celery stalk

2 tablespoons ginger

3 finely chopped garlic cloves

1 (15-ounce) can diced Marzano tomatoes

2 bay leaves

1 tablespoon Tony Chachere’s Creole seasoning

3 cups beef broth

!/2 cup dry red wine

Sliced scallions

Preheat oven to 350 degrees F.

Combine the sliced beef top round, (cut into 3-inch pieces and then pounded to 1/8-inch thickness), pepper and 2 teaspoons of the salt in a small bowl. Season the pieces of beef evenly on both sides with the salt mixture. Dredge the beef in the flour, shaking to remove any excess.

In a Dutch oven, heat 1/4 cup of the oil over medium-high heat. When the oil is smoking add the meat in batches and cook until browned on both sides, approx. 2 to 3 minutes per side. Repeat with the remaining meat.

Add the remaining 2 tablespoons of oil and the butter to the pan. When the butter has melted, add the onion, bell pepper, and celery to the pan and cook, scraping the bottom and sides to loosen any browned bits, until the vegetables are softened. Add the shallot and garlic and cook about 30 seconds. Add the bay leaves, herbs, and tomato and cook about 4 minutes. Stir in the wine, stock, and remaining salt and bring to a boil. Return the beef to the pan, cover, and transfer to the oven. Cook until the grillades are fork-tender, stirring occasionally, about 2 hours. Remove the beef to a plate and cover to keep warm. Using potholders, move the pan to the stovetop and set over high heat. Cook, stirring occasionally, until the sauce has thickened into a gravy.

For the grits:

Heat the butter, milk and 3 cups water and bring to a boil. Slowly whisk in the grits until well combined and continue whisking until smooth. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy. Remove from the heat, and whisk in the cheddar and Parmesan and the green onions.

Serve grillades with some of the gravy over grits. Garnish with scallions.

Even more delicious with regal Gevrey Chambertin.

A delicious wine for Grillades and Grits.Photo byDown South Today