Grillades & Grits
Ingredients
Beef Grillades:
2 pounds of top round or tender chuck roast2/3 cup of all-purpose flour
2 teaspoons of Cajun seasoning
Salt and black pepper
1/4 cup of vegetable oil
2 tablespoons of butter
2 celery ribs, chopped
1 large yellow onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
4 cloves of garlic, finely minced
1 tablespoon of Worcestershire sauce
1 tablespoon of tomato paste
1 tablespoon of balsamic vinegar
2 cups of tomatoes, diced
2 cups of beef broth
2 bay leaves
Fresh parsley, finely chopped (garnish)
2 tablespoons of all-purpose flour (optional)
Creamy Cheddar Grits:
2 cups of water or chicken stock2 cups of whole milk
1 cup of grits
3 tablespoons of butter
1 1/2 cups of sharp cheddar cheese, shredded
Salt and black pepper
2 tablespoons of heavy cream (optional)
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
For Beef Grillades:
- Slice the beef into 1-inch cubes.
- Combine 1/2 cup of all-purpose flour with 1 teaspoon of Cajun seasoning and coat the beef cubes on all sides.
- In a large skillet over medium heat, add a few tablespoons of vegetable oil. Brown the beef cubes for about 2 minutes per side, then transfer them to a plate and set aside.
- In the same skillet, add 2 tablespoons of butter and 4 cloves of finely minced garlic. Cook for 60 seconds, stirring consistently.
- Add chopped celery, yellow onion, red and green bell peppers, and cook for about 5 minutes.
- Stir in 2 tablespoons of all-purpose flour, 1 teaspoon of Cajun seasoning, Worcestershire sauce, tomato paste, and balsamic vinegar. Mix well.
- Add diced tomatoes, beef broth, and bay leaves. Bring to a low simmer.
- Reduce the heat to medium-low and return the browned beef to the skillet. Season with a pinch of salt.
- Cover the skillet and simmer for about 90 minutes or until the beef is tender.
- Garnish with finely chopped parsley.
For Creamy Cheddar Grits:
- In a medium saucepan, bring 2 cups of chicken stock and 2 cups of whole milk to a boil.
- Slowly whisk in the grits and simmer until they are tender.
- Remove the saucepan from heat and stir in butter and shredded sharp cheddar cheese.
- Season with salt and black pepper to taste. For added creaminess, you can stir in 2 tablespoons of heavy cream (optional).
