Grits and Grillades
Ingredients
- 4 lbs. beef or veal rounds, 1/2-inch thick (Call ahead and ask butcher to cut meat and trim fat. I have also used beef tips and asked the butcher to cut them into large cubes and remove some of the fat.)
- 1/2 cup bacon drippings, divided (I use vegetable oil)
- 1/2 cup flour
- 1 cup chopped onions
- 2 cups chopped green onions
- 3/4 cup celery
- 1 cup chopped bell pepper
- 2 cloves garlic, minced
- 2 cups chopped tomatoes
- 1/2 tsp. dried tarragon
- 2/3 tsp. dried thyme
- 1 cup water
- 1 cup red wine
- 2 to 3 tsps. salt, or to taste
- 1/2 tsp. black pepper
- 2 bay leaves
- 1/2 tsp. Tabasco
- 2 tbls. Worcestershire sauce
- 3 tbls. chopped fresh parsley
- Serve with grits or cheese grits, cooked according to package directions
Instructions
Serves 8.
From Recipe from The Plantation Cookbook by The Junior League of New Orleans, with some adaptations
1. Cut meat into serving-size pieces. Pound to 1/4-inch thickness.
2. In a Dutch oven, brown meat well in ø cup vegetable oil. As meat browns, remove to warm plate.
3. To Dutch oven, add remaining 1/4 cup oil and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, bell pepper and garlic. Cook until vegetables are tender.
4. Add tomatoes, tarragon and thyme and cook for 3 minutes. Add water and wine. If you prefer it with more tomatoes, you can add either an 8-ounce can of tomato sauce or more chopped tomatoes.
5. Stir well for several minutes; return meat, add salt, pepper, bay leaves, Tabasco and Worcestershire sauce. Lower heat, stir and continue cooking.
6. If veal rounds are used, simmer, covered for about 1-1 1/2 hours. For beef rounds, simmer, covered for at least 2-2 1/2 hours or until tender when pierced with a fork.
7. Remove bay leaves. Stir in parsley; cool. Put grillades, covered with gravy, in shallow containers in the refrigerator for several hours or overnight. When reheating grillades, more liquid may be added if necessary. Grillades should be very tender when served.
8. Serve over cheese grits or plain grits.
Source: The Advocate - Baton Rouge, La
From Recipe from The Plantation Cookbook by The Junior League of New Orleans, with some adaptations
1. Cut meat into serving-size pieces. Pound to 1/4-inch thickness.
2. In a Dutch oven, brown meat well in ø cup vegetable oil. As meat browns, remove to warm plate.
3. To Dutch oven, add remaining 1/4 cup oil and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, bell pepper and garlic. Cook until vegetables are tender.
4. Add tomatoes, tarragon and thyme and cook for 3 minutes. Add water and wine. If you prefer it with more tomatoes, you can add either an 8-ounce can of tomato sauce or more chopped tomatoes.
5. Stir well for several minutes; return meat, add salt, pepper, bay leaves, Tabasco and Worcestershire sauce. Lower heat, stir and continue cooking.
6. If veal rounds are used, simmer, covered for about 1-1 1/2 hours. For beef rounds, simmer, covered for at least 2-2 1/2 hours or until tender when pierced with a fork.
7. Remove bay leaves. Stir in parsley; cool. Put grillades, covered with gravy, in shallow containers in the refrigerator for several hours or overnight. When reheating grillades, more liquid may be added if necessary. Grillades should be very tender when served.
8. Serve over cheese grits or plain grits.
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
143
Date
November 2, 2006
Categories
Beef Pork and Lamb