Cajun
Grillades and Grits
Tender pounded beef is browned, then smothered slowly in a roux-thickened Cajun tomato gravy with the holy trinity. Spoon it over hot stone-ground grits for a comforting Louisiana breakfast or supper.
Watch it madeSmokin' & Grillin with AB · 10:09
Ingredients
- Beef round steak or veal cutlets, cut into 2-inch pieces and pounded thin12 oz
- Kosher salt1 tsp, divided
- Black pepper1/2 tsp
- Cayenne pepper1/4 tsp
- All-purpose flour1/4 cup
- Bacon drippings or vegetable oil3 tbsp
- Yellow onion, finely chopped1/2 cup
- Green bell pepper, finely chopped1/3 cup
- Celery, finely chopped1/3 cup
- Garlic, minced2 cloves
- Tomato paste1 tbsp
- Diced tomatoes with juices1 cup
- Beef stock1 1/4 cups
- Worcestershire sauce1 tsp
- Bay leaf1
- Dried thyme1/2 tsp
- Stone-ground grits1/2 cup
- Water2 cups
- Unsalted butter2 tbsp
- Green onions, thinly sliced2 tbsp
- Fresh parsley, chopped1 tbsp
Method
- Season the pounded beef with 1/2 tsp salt, black pepper, and cayenne.
- Dredge the beef lightly in the flour, shaking off excess, and reserve 1 tbsp of the remaining flour.
- Heat the bacon drippings or oil in a heavy skillet or Dutch oven over medium-high heat.
- Brown the beef in a single layer until well colored on both sides, about 2 minutes per side, then transfer it to a plate.
- Lower the heat to medium, stir the reserved 1 tbsp flour into the fat, and cook, stirring constantly, until the roux is peanut-butter brown, about 4 to 6 minutes.
- Add the onion, bell pepper, and celery and cook, scraping the browned bits, until softened, about 6 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Add the diced tomatoes, beef stock, Worcestershire sauce, bay leaf, thyme, and remaining 1/2 tsp salt, stirring until the gravy is smooth.
- Return the browned beef and any juices to the pot, bring to a gentle simmer, cover, and cook over low heat until the meat is fork-tender, about 1 hour to 1 hour 15 minutes.
- While the grillades simmer, bring the water to a boil in a saucepan with a pinch of salt.
- Whisk in the stone-ground grits, reduce the heat to low, and cook gently, stirring often, until thick and tender, about 35 to 45 minutes.
- Stir the butter into the grits and adjust the salt to taste.
- Remove the bay leaf from the grillades and adjust the gravy with a splash of stock or water if it is too thick.
- Spoon the grits into warm bowls, ladle the grillades and gravy over the top, and finish with green onions and parsley.
Common questions
Can I substitute another cut if I don’t have round steak or veal cutlets?
Yes. Cube steak, chuck steak pounded thin, or thin-sliced sirloin all work. Choose a fairly lean cut and tenderize it well. Very fatty cuts can make the gravy greasy and the meat tough.
How long does the full cooking process usually take?
Plan on about 45 to 60 minutes total. Browning the meat takes around 10 minutes, making the roux and cooking the vegetables about 10 to 15 minutes, then simmering until the beef is tender another 20 to 30 minutes.
What are the most common mistakes when making grillades and grits?
The biggest mistakes are overcrowding the pan, burning the roux, and not simmering long enough. Brown the meat in batches, stir the roux constantly, and keep the gravy at a gentle simmer so the beef stays tender.
How should I store leftovers, and how long do they keep?
Cool completely, then store the grillades and gravy in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently with a splash of stock or water.
What’s the best way to serve grillades and grits?
Serve the grillades hot over creamy stone-ground grits, spooning plenty of gravy on top. They also pair well with rice or mashed potatoes. Finish with sliced scallions or parsley if you want a fresh contrast.