Grillades, a Creole brunch tradition in New Orleans that is NOT about grilled meat. The local debate over grillades usually centers around veal vs beef. Some chefs even use pork. In my family there was never any discussion, “heavy beef rounds” only as my mom used to say. My favorite part about grillades is the gravy or rich roux based sauce. My dad likes plain grits with his grillades but the rest of the family prefers garlic cheese grits topped with grillades and gravy.So if you are looking for the perfect Sunday Creole New Orleans brunch, we have it for you: grits, grillades, baked tomatoes, Bloody Mary’s and bourbon milk punch.
Published on September 6, 2019 | By surleplat |
- Prep Time
- Cook Time
- 11/2-2 lbs boneless top round beef steaks
- 8 TBSP oil
- 1/2 cup plus 4 TBSP flour
- salt, pepper, Creole seasoning
- ½ bell pepper chopped
- 1 large onion, chopped
- 1 stalk of celery, chopped
- 4 cloves garlic, minced
- 3 cups beef stock or water
- 1 TBSP tomato paste
- 6 green onions, chopped
- ¼ c parsley chopped finely
- pinch of cayenne
- 2 bay leaves
- ½ tsp thyme
- Trim beef rounds, pound lightly, and cut each round into 3-4 pieces or medallions. Season with salt, pepper and a little creole seasoning. Place 1/2 cup flour in a small pan or on a plate and dredge each of the beef pieces lightly in flour. Shake off any excess.
- Heat 4 TBSP of oil in the Dutch oven over medium to high heat. Brown the beef briefly on both sides and remove to a platter.
- Next, make a roux. Add 4 TBSP of oil to the Dutch oven. Heat the oil over high heat until smoking. Sprinkle 4 TBSP flour over the hot oil. Stir constantly until the roux is a dark nutty brown color. Do not let it burn.
- Stir in chopped onions, celery, and bell peppers and sauté at medium to low heat until wilted and tender. Slowly add warm water, or warm beef stock to the roux vegetable mixture stirring until well blended. Stir in tomato paste. At this point, I usually turn the heat to high and reduce the sauce for 15-20 minutes. Stir frequently.
- Reduce heat. Return beef to pot, add garlic and green onions. Adjust seasonings; salt, pepper, creole seasoning, cayenne and thyme. Add bay leaves. Add more liquid if needed to cover the beef. Cover and continue to cook on low heat for 2-3 hours until beef is very tender. Sprinkle with chopped parsley before serving.
- This is always better when it is prepared the day before. You can also make this recipe for “a crowd.” I have made grillades for a party for 30-40 people. Just use the same basic principles and increase proportionally.
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min