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Grillades and grits
Braised beef medallions in Creole gravy over creamy grits
Grillades and grits is the long-standing New Orleans brunch for Sunday mornings, Mardi Gras day and Jazz Fest weekends: thin medallions of beef pounded, browned and braised in a rich brown Creole gravy with tomato and the trinity, then spooned over buttery grits. Chef's tip: pound the meat thin and braise it low and slow until a fork slides in easily; rushing it leaves the beef chewy.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the grillades
For the grits
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Fresh ingredients (5)
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Method
0/6 doneStep 1: Pound the 2 lb beef topside or round steak between cling film to 5 mm thick. Season with the 1 ½ tsp salt and 1 tsp black pepper and dust with the 3 tbsp rice flour or cornflour.
10 minStep 2: Heat the 4 tbsp vegetable oil in a heavy casserole over a medium-high heat and brown the beef in batches, 2 minutes a side, until deeply browned. Set aside.
12 minStep 3: Lower the heat, add the 1 onion, 1 celery stick and 1 green pepper and cook 8 minutes, scraping up the crust, then the 3 cloves garlic for 1 minute.
9 minStep 4: Add the 14 oz tinned chopped tomatoes, 2 cups beef stock, ½ tsp dried thyme, 1 bay leaf and ¼ tsp cayenne pepper, return the beef, cover and simmer gently for 1½ hours, until the meat is fork-tender and the gravy is thick.
90 minStep 5: About 30 minutes before the end, bring the 4 ¼ cups water and 1 tsp salt to the boil, whisk in the 7 oz stone-ground grits or polenta and cook on a low heat, stirring often, for 25 minutes until thick and creamy. Stir in the 1 ¾ oz butter. A common mistake is not stirring, which makes them lumpy and stick.
25 minStep 6: Spoon the grits into bowls and top with the grillades and gravy.
2 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 36 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grillades and grits take?
- About 125 minutes in total: 20 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of rice flour or cornflour?
- Arrowroot or potato starch, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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