Grits and Grillades are a Louisiana tradition. It is typically served as a brunch dish usually for a family get-together like Christmas morning or during Mardi Gras.
This is my husband’s family recipe. Don’t deviate! And, he always has to remind me, don’t add anything else! No thyme, no tarragon, no wine, no wine vinegar (it’s not a German dish!)- just these ingredients!
Well, there is one small change I do at the end. I remove the meat and puree the sauce. This thickens it a little more without adding anymore flour, and gives a nice presentation of just meat and gravy.
Here is the original recipe as recorded by one of the aunts.
- 2 pounds beef round steak
- 2 large onions, chopped
- 1/2 bell pepper, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- water and/or beef stock to cover
- 1 can Ro-tel (Original) tomatoes
- 1 bay leaf
Pound beef and cut into 2-3 inch pieces. Flour both sides lightly and brown in a skillet (cast-iron or Magnalite, of course). Remove and add seasoning. Cook till wilted. Add meat and 1 can Ro-Tel tomatoes. Cover meat with water or beef stock. Simmer at least 1 hour or until meat is tender and gravy is thickened. (Add water or stock if needed during cooking.) Adjust seasonings.
Make grits. Keep warm. Spoon grits on plate and grillades alongside.
Great buffet dish. Grated cheese and a touch of garlic can be added (to the grits).
While Aunt L. does not call for a bay leaf in her recorded recipe, she did have a bay laurel tree planted in her yard for the sole reason of getting the freshest bay leaves. I’m pretty sure she used it in lots of things!
Before serving the grillades (or pureeing), make sure to remove the bay leaves.
To make the grits, follow the directions on the package. We usually make garlic-cheese grits as that is the family tradition. It is also tradition to use regular white grits, as that is pretty much all that was available for years and years and years. However, now that stone-ground grits have been around awhile, a lot of people are using that. I much prefer the yellow stone-ground grits as they actually taste like corn! Also, if you are trying to eat local, a lot of Farmer’s Markets have stone-ground grits available now.