Dress Up the Ordinary
A well loved Louisiana brunch dish, Grillades are a classic braise of tender beef with plenty of seasoning, tomatoes, garlic, and the "holy trinity" of Cajun and Creole cuisine: a base of sautéed onion, green pepper, and celery. Serve Grillades over our Simple Grits or Creamy Cheddar Grits for a delicious brunch or supper.
2 pounds boneless beef chuck or top round, cut into 2-inch pieces, 1/2 inch thick
Salt and ground black pepper
1 tablespoon Creole seasoning
1/3 cup flour
3 tablespoons Graisse de Canard® or vegetable oil, plus additional as needed
1 large onion, diced
1 green pepper, seeded and diced
2 ribs celery, diced
2 cloves garlic, minced
4 medium tomatoes, seeded and diced (about 2 cups)
1 teaspoon dried thyme
2 bay leaves
1/4 cup dry red wine
2 teaspoons Glace de Viande Gold® dissolved in 1 cup hot water
Season the beef with salt and pepper, and Creole seasoning. Dredge the beef in the flour. Using a meat mallet, pound each piece of beef until it's about 1/4 inch thick.
Melt the Graisse de Canard® in a large heavy skillet over medium-high heat. Brown the beef on both sides, working in batches if necessary. Set the beef aside.
Add more Graisse de Canard® as needed so about 2 tablespoons remain in the pan. Reduce the heat to medium and stir in the onion, green pepper, and celery and sauté until the vegetables are tender, about 10 minutes. Add the garlic and tomatoes and cook another 2-3 minutes, stirring frequently.
Stir in the thyme, bay leaves, red wine, and diluted Glace de Viande Gold® and return the meat, along with any juices it has released, to the skillet. Reduce the heat to low, cover the pan, and cook for about an hour, keeping the liquid just at a simmer. The grillades are done when the meat is fork tender and the sauce has thickened slightly.
Remove the beef to a warm platter and check the seasoning of the sauce, adding more salt, pepper, and cayenne to taste. Serve the beef with the sauce ladled over the top.
Wine Pairing: Cotes du Rhone, Zinfandel