Grillades is a classic New Orleans slow-cooked beef dish that used to be served with rice. Through the years it came to be paired up with grits. And that’s just the way I like it. This dish smells so mouthwateringly good while it’s cooking, you’ll hardly be able to wait for dinnertime.
Ingredients
Grillades
- 2 tablespoons vegetable oil
- 1 pound beef bottom round, cut into 8 equal pieces and pounded to 1/4-inch thickness
- 3/4 teaspoon Paula Deen’s House Seasoning
- 2 teaspoons cornstarch
- 1/2 cup low-sodium beef broth
- 1 can (14 1/2 ounces) no-salt-added diced tomatoes
- 1/2 cup chopped scallions (white and light green parts)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried oregano
Grits
- 1 1/4 cups milk
- 1/2 teaspoon salt
- 1 1/4 cups water
- 1/2 cup stone-ground grits (not instant or quick cooking)
Directions
- To prepare the grillades: In a large skillet, heat the oil over medium-high heat. Season the meat all over with the House Seasoning. Working in batches, add the meat to the skillet and brown on both sides, 2 to 3 minutes total. Transfer to a plate.
- Meanwhile, in a small bowl, whisk the cornstarch into the beef broth until dissolved.
- Add the broth mixture to the skillet along with the tomatoes, scallions, Worcestershire sauce, balsamic vinegar, and oregano. Bring to a boil and cook, stirring, until thickened, about 3 minutes. Return the meat and any accumulated juices to the pan. Reduce the heat to medium-low, cover, and simmer gently until the meat is very tender, 1 to 1 1⁄2 hours.
- Meanwhile, prepare the grits: In a medium saucepan, bring the milk, salt, and water to a boil. Slowly whisk in the grits and cook, stirring frequently, for 15 to 20 minutes, until thickened. The grits are done when they have the consistency of smooth cream of wheat.
- Ladle the grits into bowls and top with the grillades.
Serves 4
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