Prep 40 mins
Cook 1 hr
This is traditional Creole fare, often served for a hearty breakfast or brunch. Originally from an October 1980 Bon Appetit magazine feature" Creole Cooking at the Source".
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 1⁄4 teaspoon ground red pepper
- 4 -5 garlic cloves, minced
- 1 1⁄2-1 3⁄4 lbs beef round steak, well trimmed and cut into 2 inch squares
- all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 1⁄2 cups chopped onions
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped green bell pepper
- 6 tablespoons tomato paste
- 1⁄4 teaspoon dried thyme, crumbled
- 2 cups water
- salt & freshly ground black pepper, to taste
- hot pepper sauce
- 1 tablespoon vinegar (optional)
- 2 cups grits, cooked
- 1⁄4 cup unsalted butter (1/2 stick)
- 1 egg
- 1⁄2 cup finely chopped green onion
- Mix first 4 ingredients in a small bowl.
- Using tenderizing mallet, pound each piece of meat until slightly flattened.
- Dip mallet into garlic mixture and then pound into the meat (1 dip per side).
- When meat has about doubled in size, rub each side with a little flour.
- Heat butter and oil in Dutch oven over medium-high heat.
- Add meat in batches and fry until nicely browned.
- Transfer to a platter.
- Add onion,celery, green pepper,tomato paste, thyme and water to pot and cook, stirring constantly, until vegetables are tender.
- Return meat to pot and season with salt, pepper and pepper sauce to taste.
- Cover and simmer until meat is tender, about 1 hour.
- (Tenderizing will be hastened by adding vinegar when meat is returned to pot. Stir to blend well.).
- Combine grits, butter and egg and beat well.
- Season to taste with salt and pepper.
- Stir green onions into grillades.
- Spoon grits onto plate and top with grillades.