Grillades and Grits
Lauren
A New Orleans Christmas brunch always has grillades and grits. These grits are made with cheese and baked.
ingredients
- Grillades:
- 2 1/2 lbs top round (beef and/or veal)
- 2 tbsp Cajun seasoning
- 1/2 c flour
- 1/4 c vegetable oil
- 2 c chopped onion
- 1 c chopped bell peppers
- 1 c chopped celery
- 1 1/2 c canned chopped tomatoes
- 1 tbsp chopped garlic
- 5 bay leaves
- 1/4 teas dried thyme, oregano, basil and cayene
- 2 c beef broth
- 1/2 dry red wine
- Baked Cheese Grits:
- 2 c yellow grits
- 1 stick butter
- 1 1/2 teas salt and pepper
- 2 tbsp chopped garlic
- 8 oz cheddar, grated
- 3 eggs
- 1 c milk
directions
- 1
For the grillades:
- 2
1. Cut the meat into 2 inch pieces. Combine the rub and flour in a small bowl. Lightly coat the meat with seasoned flour. Lightly pound the meat with a meat mallet.
- 3
2. Heat the oil in a large pot over medium-high heat. Add the meat and, stirring constantly, brown evenly for 5 minutes. Add the onions, bell peppers, and celery and continue to stir for 5 minutes. Add rest of ingredients. Reduce heat to medium and cook, partially covered, for about 1 1/2 hours, or until the meat is very tender.
- 4
3. Remove the bay leaves, add green onions and parsley to garnish and serve with grits.
- 5
For the grits:
- 6
1. Preheat the oven to 350°F.
- 7
2. Prepare the grits according to package directions. Add the butter, salt, pepper, garlic, and cheese. Mix until the butter and cheese melt. Beat together the eggs and milk in a small bowl. Add to the grits and mix well
- 8
3. Pour into a baking dish and bake for about 1 hour.
Source: Lauren
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