Grillades is a traditional New Orleans brunch dish that is usually served with grits, affectionately known as “grits and grillades.” Although many recipes vary, the dish consists of veal or beef slow cooked with vegetables. The first time I had this dish was actually in Baton Rouge, LA at one of our friends’ day-after-wedding brunch. Obviously I liked it so much I had to make it at home. It is perfect for a lazy Sunday at home with the family.
- 5 cloves garlic, minced
- 2.25 teaspoons salt
- 1.25 teaspoons black pepper, freshly ground
- 1/2 teaspoon cayenne pepper
- 2-2.5 pounds veal or beef round, sliced into 1/4-inch thick slices (I used beef since that was readily available at my grocery store.)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 1 large yellow onion, finely chopped
- 2 medium stalks celery, finely chopped
- 1 green bell pepper, finely chopped
- 1/3 cup dry red wine*
- 1 (14.5 ounces) can petite-dice tomatoes, drained
- 1.5 cups beef broth
- 2 teaspoons red wine vinegar
In a small bowl, combine the garlic, salt, black pepper, and cayenne pepper.
Rub the meat slices on both sides with the garlic mixture. Make sure you reserve the garlic mixture if you don’t use all of it.
Heat a large dutch oven over medium-high heat, and add the butter and olive oil. Place the flour in a shallow plate, and place it by the dutch oven.
Dredge a few slices of meat, at a time, into the flour, shaking gently to remove excess, and place carefully in the butter/oil. Allow the meat to brown on both sides, about 2-3 minutes per side.
Remove the meat to a plate. Repeat with the remaining slices, being sure not to overcrowd the pot.
Once all the meat has been browned, add the onion, celery, green pepper, and any of the remaining garlic mixture to pot. Stir to combine, and cook until the vegetables are tender, about 5-7 minutes, stirring often.
Next, pour in the red wine, and scrape any browned bits stuck at the bottom of the pan.
Dump in the tomatoes and pour in the beef broth. Stir and bring the mixture to a boil.
Return the meat to the pan by gently placing it in the veggies and sauce.
Reduce the heat to a low simmer. Cover the dutch oven, and cook for 1.5 hours, stirring about every 20-30 minutes.
Uncover the pot, and continue to cook until the sauce has slightly reduced and thickened, about 30-35 minutes longer.
Remove from heat, and finally add the vinegar. Stir keep warm until ready to serve.
Serve with grits!
“I want to have a brunch place, a bakery, and a Southern restaurant because my family is from Georgia and then I want a place that is all-over-the-world cuisine. I take a cooking class everywhere I travel. I find its the best way to get to know a culture.” – Blake Lively