Creole
Grillades and Grits
Fork-tender beef in brick-red Creole gravy, spooned over loose, buttery stone-ground grits and brightened with fresh herbs.
6 servings · 35 minutes prep · 165 minutes cook
Ingredients
Grillades
- 2 lb, trimmed of exterior fat and silverskin
- 4 1/2 tsp, Diamond Crystal kosher salt, divided: 2 tsp for the beef, 1 tsp for the gravy, and 1 1/2 tsp for the grits
- 1 1/2 tsp, freshly ground, divided: 1 tsp for the beef and 1/2 tsp for the grits
- 3/4 cup, divided: 1/2 cup for dredging and 1/4 cup for the roux
- 1/2 cup, neutral vegetable oil, divided
- 1 medium onion (8 oz), diced
- 1 medium pepper (5 1/2 oz), diced
- 2 medium ribs (3 1/2 oz), diced
- 6 medium cloves (3/4 oz), minced
- 2 tbsp
- 1 (28 oz) can, no-salt-added whole peeled tomatoes, crushed by hand with their juices
- 2 cups, unsalted
- 1 tbsp
- 1 tsp
- 1 tsp
- 1/4 tsp
- 2 dried bay leaves
- 2 tbsp, flat-leaf parsley, finely chopped
- 3 medium scallions (1 1/2 oz), thinly sliced
Stone-ground grits
- 3 cups
- 2 cups, divided
- 1 1/4 cups, stone-ground white grits
- 4 tbsp
Directions
Prepare and brown the grillades
- Heat the {{tool:oven}} to 325°F (165°C) with a rack in the lower-middle position.
- Using a {{tool:chef-knife}} and {{tool:cutting-board}}, cut the beef top round across the grain into roughly 3-by-2-inch (7.5-by-5 cm) pieces. Working between sheets of parchment, pound each piece with a {{tool:rolling-pin}} to an even 1/4-inch (6 mm) thickness. Season both sides with 2 teaspoons (5.6 g) kosher salt and 1 teaspoon (2 g) black pepper. Rest at room temperature for 15 minutes.
- Spread 1/2 cup (60 g) all purpose flour in a shallow dish. Lightly coat each piece of beef, shake off the excess, and discard any flour remaining after contact with the raw meat.
- Heat a large {{tool:dutch-oven}} over medium-high heat. Add enough neutral oil to cover the bottom thinly. Using {{tool:tongs}}, brown the beef in three or four uncrowded batches for about 1 1/2 minutes per side, adding more of the measured oil as needed, until a deep brown crust develops. Transfer the beef to a {{tool:serving-platter}}; it will not yet be cooked through.
Build the Creole gravy
- Reduce the heat to medium. Add the yellow onion, green bell pepper, and celery rib. Cook for 7–9 minutes, stirring with a {{tool:wooden-spoon}} and scraping up the browned residue, until softened and beginning to color. Add the garlic cloves and cook for 45 seconds, just until fragrant.
- Add the remaining measured neutral oil so there is about 3 tablespoons (45 ml) fat in the pot. Stir in the remaining 1/4 cup (30 g) all purpose flour and cook, stirring almost constantly, for 4–6 minutes, until the roux is smooth and the color of peanut butter. Do not let it scorch.
- Stir in the tomato paste and cook for 2 minutes, until it darkens slightly and begins to stick. Gradually add the peeled tomatoes and their juices, stirring to keep the roux smooth. Stir in the beef stock, worcestershire sauce, remaining 1 teaspoon (2.8 g) kosher salt, sweet paprika, dried thyme, cayenne pepper, and bay leaf.
- Bring the gravy to a steady simmer. Return the beef and any accumulated juices to the pot, arranging the pieces so they are mostly submerged. Cover and transfer to the oven.
- Braise for 1 hour 30 minutes to 2 hours, turning the pieces once after the first hour. Test with a {{tool:fork}}: the grillades are ready when it slides in easily and the meat can be cut with the side of the fork. If the meat remains chewy, cover and continue cooking in 15-minute increments.
- Transfer the pot to the stovetop and discard the bay leaves. If the gravy is thinner than heavy cream, simmer uncovered over medium-low heat for 5–10 minutes. It should generously coat the meat without becoming pasty. Keep warm over very low heat while finishing the grits.
Cook the grits
- About 50 minutes before the grillades are expected to finish, combine the water, 1 cup (240 ml) of the whole milk, and the remaining 1 1/2 teaspoons (4.2 g) kosher salt in a {{tool:heavy-saucepan}}. Bring just to a boil over medium-high heat.
- While stirring continuously with a {{tool:whisk}}, pour in the white grits in a slow stream. Continue whisking until the mixture returns to a gentle simmer, about 2 minutes. Reduce the heat to low and partially cover.
- Cook for 40–55 minutes, stirring thoroughly with a {{tool:rubber-spatula}} every 5 minutes and scraping the bottom and corners of the pan. Add the remaining 1 cup (235 ml) milk in several additions as the grits thicken. They are done when the grains are fully tender—not gritty or chalky—and the mixture falls from the spoon in a soft ribbon.
- Remove from the heat. Stir in the unsalted butter and remaining 1/2 teaspoon (1 g) black pepper until glossy. The grits should spread gently on the plate; if they stiffen before serving, loosen them with a splash of hot water.
Finish and serve
- Stir half the parsley and half the scallions into the grillades and gravy. Spoon the hot grits into warm {{tool:serving-bowls}}, keeping them distinct from the gravy. Arrange several grillades over each portion, use a {{tool:ladle}} to spoon the Creole gravy across the meat, and finish with the remaining parsley and scallions.
