GRILLADES
A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.
Provided by Karen Waters
Categories 100+ Everyday Cooking Recipes
Time 2h35m
Yield 8
Number Of Ingredients 20
Steps:
- Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
- Dust beef with 1/3 cup flour and toss lightly to coat.
- Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
- Remove beef with slotted spoon; transfer to a bowl.
- Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
- Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
- Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
- Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
- Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
- Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.
Nutrition Facts : Calories 455 calories, Carbohydrate 15.2 g, Cholesterol 77.5 mg, Fat 33.3 g, Fiber 2.3 g, Protein 23.5 g, SaturatedFat 10 g, Sodium 1193.3 mg, Sugar 2.3 g
CREOLE BEEF GRILLADES
This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.
- Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.
- Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.
Nutrition Facts : Calories 314 g, Fat 11 g, Protein 39 g
GRILLADES AND GRITS
Provided by Emeril Lagasse
Yield 6 servings
Number Of Ingredients 28
Steps:
- In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CREOLE BEEF
Make and share this Creole Beef recipe from Food.com.
Provided by loof751
Categories Meat
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef into 1-inch cubes. Saute in oil until well browned.
- Add celery and green pepper and cook over medium heat for 20 minutes.
- Add parsley, oregano, garlic powder, basil and chili powder. Cook 15 minutes over low heat, stirring often.
- Add tomatoes and water. Cover and simmer 1 hour or until meat is tender. Remove cover during the last 10 minutes or so to allow the sauce to thicken.
- Serve over hot cooked rice.
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