Grillades & Grits
Serves 6
15 mins prep
120 mins cook
135 mins total
A cajun classic with tender beef simmered in a rich tomato gravy full of spices and lots of vegetables.
Grillades
Creamy Cheddar Grits
Make the 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
Add a few tablespoons of vegetable oil into a large cast iron skillet placed over medium heat
Brown the beef cubes for about 2 minutes per side and then transfer onto a plate and set aside for now
Add 2 tablespoons of butter into the skillet and as soon as the butter has melted, add 4 cloves of finely minced garlic and cook for 60 seconds stirring consistently
Add the chopped celery, yellow onion, red and green bell peppers and cook for about 5 minutes
Add 2 tablespoons of all purpose flour, 1 teaspoon of cajun seasoning, a tablespoon of Worcestershire sauce, a tablespoon of tomato paste and a tablespoon of balsamic vinegar and stir to combine
Add 2 cups of diced tomatoes, 2 cups of beef broth and 2 bay leaves and bring to a low simmer
Reduce the heat to medium low and add the browned beef and a big pinch of salt
Cover the skillet and simmer for about 90 minutes or until the beef is tender
Garnish with parsley
Make the creamy cheddar grits...
Add 2 cups of chicken stock and 2 cups of whole milk into a medium saucepan and bring to a boil
Slowly whisk in the grits and simmer until tender
Remove the saucepan from the heat and add the butter and sharp cheddar
Mix until fully incorporated
