Old Time Grillades and Grits

Main Course

Recipe courtesy of The New Orleans Cookbook

Serves 4

Ingredients: 
  • 1½ lb round of veal or beef
  • 2 teaspoons salt
  • 1 teaspoon black pepper, fresh ground best
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 1½ tablespoons lard
  • 1 cup chopped onions
  • 1 large tomato, chopped, Creole when in season
  • 3 cups cooked grits

New Orleans Grillades and Grits

 Old Time Grillades and Grits

Click image to enlarge

Method: 

Trim all the fat off the meat and remove any bones. Cut into pieces 2 inches square and pound out with a mallet to about 4 inches square. Rub salt, black pepper, cayenne, and garlic into pieces of meat on both sides. Rub in the flour.

In a large heavy skillet, melt lard over medium heat and brown the grillades well on both sides. Lower heat and add onions, tomatoes and about 1 cup water. Bring to simmer, cover loosely, and cook over low heat for about 30 minutes. Turn meat about every 10 minutes. A rich brown gravy will form, if it appears too thick add more water.

When the meat is cooked, remove it to a heated platter and place in a preheated 200˚F oven to keep warm.
Prepare grits according to package instructions.

Just before serving reheat the gravy in the skillet and pour it over both meat and grits.

Note: In New Orleans Grillades are almost always served with grits to soak up the rich natural gravy. They make a hearty and inexpensive meal.


 

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