Grits & Grillades

 

Grits & Grillades

Recipe from: MomSoPolitan 

GRILLADES:

• 2 lb chuck roast or round steak
• 1/4 tsp cayenne pepper
• 2 tsp salt
• 1/2 cup flour
• 2 Tblsp Creole seasoning
• 3 Tblsp oil
• 3 Tblsp butter
• 2 medium onions, chopped
• 1 red bell pepper, chopped
• 2-3 ribs celery, chopped
• 3 cloves garlic, chopped
• 1 cup dry red wine
• 2 cups beef stock
• 3 Tblsp Worcestershire sauce
• 1 28 oz can crushed tomatoes
• 2 bay leaves
• 1 Tblsp Corn Starch whisked with 1 Tblsp water
• 1/4 cup flat leaf parsley, chopped
• 1/2 cup green onions, thinly sliced
• 1 Tblsp red wine vinegar
• Hot sauce to taste
• Salt & Pepper to taste

Cut roast into 1” squares. Season with cayenne pepper and salt. In large zip lock bag or brown bag, add flour & Creole seasoning. Add roast pieces to bag and shake until evenly coated. Heat oil in large dutch oven. Shake off excess flour from grillades and add to oil. Brown well on all sides without burning. Transfer the grillades to a bowl.

Melt the butter over medium heat and add onion, bell pepper, celery and garlic stirring constantly until veggies are soft. Stir in red wine to deglaze bottom of pot and bring to a boil. Add beef stock, Worcestershire, tomatoes and bay leaves and bring to boil. Reduce heat to medium-low and return the grillades and juices from bowl to the pot. Simmer for about 1 & 1/2 hours or until grillades are tender.

When tender, add corn starch mixture and whisk until sauce is slightly thickened. Stir in parsley, green onions, red wine vinegar and hot sauce. Salt & pepper to taste. Serve over hot Parmesan Grits.

Full Recipe:  MomSoPolitan