Beef, Brunch and Breakfast, Cajun and Creole, Intermediate, Mardi Gras, Southern

Grillades and Grits

Grillades and grits is a traditional New Orleans brunch dish. Seasoned round steak is slowly braised until tender with vegetables and served over creamy corn grits. Methods for the Instant Pot, slow cooker and stovetop are included.

grillades and grits on a gray plate with a red and white napkin and a glass of red wine

Grillades and grits is a dish I’m familiar with, but never tried to make on my own. Pretty much anything served over grits is delicious in my book, like shrimp and grits, braised short ribs or a Scotch egg. Turns out, this traditional Creole dish is not only very easy to prepare but budget friendly.

What are grillades and grits?

Before we proceed any further, let’s clarify the correct pronunciation. It’s “ɡree-yahds.”  The main ingredient is beef or veal, but it’s not grilled. Instead, it’s slowly simmered until tender, but not to the point where it’s falling apart like pulled pork. This low and slow cooking method means we can utilize a cheaper cut of meat. And did I mention there is gravy?

Traditionally, grillades is served for breakfast or brunch. But it’s one of those savory, stick-to-your ribs meals that transitions beautifully into lunch or dinner.

How to make grillades

There is a little prep work involved with this dish. But once you’ve got that behind you, it’s a set it and forget it type of meal. To keep this budget friendly, I used eye of round steak. You could also use veal or pork if your budget allows.

Finally, you don’t need any special equipment to prepare this dish. I used my Instant Pot while preparing this post. However, this recipe adapts easily for the stove top of slow cooker. I’ve included instructions for all three methods below.

collage of grillades and grits ingredients

Instant Pot Method

Select the SAUTE function on the Instant Pot. Add two tablespoons of vegetable oil to the pot. While the oil is heating, season two pounds of eye of round steak with salt and pepper. Once the function reads HOT, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and set aside.

browning the round steak

Next, add one cup of chopped onions, one chopped celery rib and one diced green bell pepper to the pot. Stir and allow the vegetables to simmer until they are tender, about 8-10 minutes. Add ½ cup of chopped green onions and three cloves of minced garlic. Continue to sauté for another minute.

sauteeing the vegetables

Add one tablespoon of flour and stir everything around to get the ingredients coated. Cook for one more minute to get rid of the raw flour taste. Then add one cup of diced tomatoes with their juice and one cup of chicken or beef broth.

adding tomatoes and beef broth to the pot

Add the beef back to the pot along with two bay leaves, four ounces of sliced white button mushrooms and ½ cup of dry red wine. If you don’t want to use wine, you can substitute with more chicken broth. Turn off the SAUTE function.

adding the mushrooms to the pot

Secure the lid on the Instant Pot. Select the MANUAL function and set the time for 40 minutes. Allow the pressure to release naturally. Season with salt and pepper to taste.

Stove Top Method

Heat two tablespoons of vegetable oil in a large stock pot over medium high heat. While the oil is heating, season two pounds of eye of round steak with salt and pepper. Once the oil is hot, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and set aside.

Next, add one cup of chopped onions, one chopped celery rib and one diced green bell pepper to the pot. Stir and allow the vegetables to simmer until they are tender, about 8-10 minutes. Add ½ cup of chopped green onions and three cloves of minced garlic. Continue to sauté for another minute.

Add one tablespoon of flour and stir everything around to get the ingredients coated. Cook for one more minute to get rid of the raw flour taste. Then add one cup of diced tomatoes with their juice and one cup of chicken or beef broth.

Add the beef back to the pot along with two bay leaves, four ounces of sliced white button mushrooms and ½ cup of dry red wine. If you don’t want to use wine, you can substitute with more chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot and allow everything to simmer for one hour, stirring occasionally. Season with salt and pepper to taste.

Slow Cooker Method

Heat two tablespoons of vegetable oil in a large stock pot over medium high heat. While the oil is heating, season two pounds of eye of round steak with salt and pepper. This time, coat the beef with the flour before browning. Once the oil is hot, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and transfer to a slow cooker.

Add the remaining ingredients to the slow cooker and stir to combine. Place the lid over the slow cooker and cook on low for about six hours or on high for four hours. Season with salt and pepper to taste.

How to Make the Grits

Grillades are traditionally served over creamy corn grits. I’m a bit of a grits snob. I prefer stone ground yellow corn grits over the instant stuff you get in the grocery store. They take a little more work, but the improved texture and better flavor makes it worth it. There are three ways I typically prepare my grits:

PIP Method

PIP stands for pot-in-pot method. It a technique for cooking two foods at the same time in an Instant Pot. Food that needs a longer cooking time (such as meat) goes in the bottom of the Instant Pot. Place a taller trivet over the food in the bottom. Then place an oven safe bowl with your food that needs a shorter cooking time on top.

Once cooked, the contents are hot. You’ll need a way to lift your bowl and trivet out of the Instant Pot without burning your hands or spilling the food. I created a sling from a long piece of aluminum foil folded several times and weaved it under the trivet.

instant pot with grits cooking on the top

Measure one cup of corn grits and pour them into the oven safe bowl. Add one cup of chicken stock, two cups of water, two tablespoons of unsalted butter, and a little bit of salt and pepper. Give everything a stir, fold the ends of the sling down, then close the lid to your Instant Pot.

Press the MANUAL function on the Instant Pot. Set the time to 40 minutes. Once the time is up, allow the pressure to release naturally for 15 minutes.

Carefully lift the grits out of the Instant Pot. Stir in one cup of warmed heavy cream or milk.

Stove top Method

Combine one cup of chicken stock and two cups of water in a large saucepan. Season with salt and pepper. Bring mixture to a low boil over medium high heat.

Stir in one cup of corn grits. Reduce heat to medium low. Cover and simmer, stirring often, until the liquid is absorbed and grits are tender, about 30-45 minutes.

Remove pan from heat. Stir in two tablespoons of unsalted butter. Season with additional salt and pepper if desired.

Slow Cooker Method

Combine one cup of chicken stock, two cups of water, one cup of milk or heavy cream, two teaspoons of salt, 1/2 teaspoon ground black pepper, one cup of corn grits and two tablespoons of unsalted butter into the bottom of a slow cooker. Cover the slow cooker and cook on LOW for 8 hours or on high for 4 hours. Season with additional salt and pepper if needed.

To serve, spoon a big pile of grits onto your plate. Top with grillades. Make sure you include from gravy in there too.

Storing Leftover Grillades and Grits

Leftovers should be stored in airtight containers in the refrigerator within two hours. Grillades can be reheated in the microwave for 1-2 minutes. They can also be reheated at medium low heat on the stovetop for about 15 minutes until heated through.

The grits will absorb much of the cooking liquid as they cool and become thick. Simply scoop the grits into a medium saucepan and add about ½ – 1 cup of water of chicken broth. Heat over medium heat, stirring occasionally, until the grits are heated through and have returned to their creamy consistency.

Grillades and grits can be frozen in separate airtight containers for up to a month. Allow them both to thaw for several hours before reheating.

Grillades and Grits on a gray plate with a red and white napkin on a wood table

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Grillades and Grits on a gray plate with a red and white napkin on a wood table
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Grillades and Grits

Grillades and grits is a traditional New Orleans brunch dish. Seasoned round steak is slowly braised until tender with vegetables and served over creamy corn grits.
Course Brunch, Main Courses
Cuisine American, Cajun and Creole, Creole
Prep Time 1 hour 30 minutes
Servings 8 servings
Calories 465kcal
Author Lisa B.

Ingredients

For the grillades:

  • ¼ cup vegetable oil
  • 2 pounds beef round steak cut into 2-inch pieces
  • 1 cup of chopped onions
  • 1 celery rib sliced
  • 1 diced green bell pepper
  • ½ cup chopped green onions
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1 tablespoon all-purpose flour
  • 1 cup diced tomatoes
  • 1 cup beef or chicken broth
  • 4 ounces sliced white button mushrooms
  • ½ cup dry red wine

For the grits:

  • 1 cup chicken stock
  • 2 cups water
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 cup corn grits
  • 2 tablespoons butter
  • 1 cup heavy cream or whole milk
  • salt and freshly ground black pepper

Instructions

Instant Pot Method:

  • Select the SAUTE function on the Instant Pot. Add the vegetable oil to the pot. While the oil is heating, season round steak with salt and pepper. Once the function reads HOT, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and set aside.
  • Next, add the onions, celery and bell pepper to the pot. Stir and allow the vegetables to simmer until they are tender, about 8-10 minutes. Add the green onions and minced garlic. Continue to sauté for another minute.
  • Add one tablespoon of flour and stir everything around to get the ingredients coated. Cook for one more minute to get rid of the raw flour taste. Then add the diced tomatoes with their juice and chicken or beef broth.
  • Add the beef back to the pot along with bay leaves, mushrooms and red wine. If you don’t want to use wine, you can substitute with more chicken broth. Turn off the SAUTE function.
  • Place a 2-3-inch-tall metal trivet over the food in the bottom. Then place an oven safe bowl on top. Weave a long piece of aluminum foil folded several times under the trivet an leave both sides sticking up.
  • Measure the corn grits into the oven safe bowl. Add the chicken stock, water and unsalted butter. Season with salt and pepper. Give everything a stir, fold the ends of the sling down, then close the lid to your Instant Pot.
  • Secure the lid. Select the MANUAL function and set the time for 40 minutes. Allow the pressure to release naturally. Lift the grits and the trivet out of the pot using the sling. Stir in one cup of warm heavy cream or milk. Season with salt and pepper if needed.

Stovetop Method:

  • Heat vegetable oil in a large stock pot over medium high heat. While the oil is heating, season the eye of round steak with salt and pepper. Once the oil is hot, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and set aside.
  • Next, add onions, celery and green bell pepper to the pot. Stir and allow the vegetables to simmer until they are tender, about 8-10 minutes.
  • Add the green onions and minced garlic. Continue to sauté for another minute.
  • Add the flour and stir everything around to get the ingredients coated. Cook for one more minute to get rid of the raw flour taste.
  • Add diced tomatoes with their juice and chicken or beef broth.
  • Add the beef back to the pot along with the leaves, mushrooms and red wine. If you don’t want to use wine, you can substitute with more chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot and allow everything to simmer for one hour, stirring occasionally. Season with salt and pepper to taste.
  • For the grits, combine the liquid ingredients in a large saucepan. Season with salt and pepper. Bring mixture to a low boil over medium high heat.
  • Stir in the grits. Reduce heat to medium low. Cover and simmer, stirring often, until liquid is absorbed and grits are tender, about 30-45 minutes.
  • Remove pan from heat. Stir in the butter. Season with additional salt and pepper if desired.

Slow Cooker Method:

  • Heat two tablespoons of vegetable oil in a large stock pot over medium high heat. While the oil is heating, season the round steak with salt and pepper.
  • Coat the beef with the flour. Once the oil is hot, add the beef in batches and brown for about 1-2 minutes. Remove the beef from the pot and transfer to a slow cooker.
  • Add the remaining ingredients to the slow cooker and stir to combine. Place the lid over the slow cooker and cook on low for about six hours or on high for four hours. Season with salt and pepper to taste.
  • Combine the grits ingredients in a second slow cooker. Cover the slow cooker and cook on LOW for 8 hours or on high for 4 hours. Season with additional salt and pepper if needed.
  • To serve, spoon a big pile of grits onto your plate. Top with the grillades. Make sure you include spoon some gravy from the grillades over the top.

Notes

Leftovers should be stored in airtight containers in the refrigerator within two hours. Grillades can be reheated in the microwave for 1-2 minutes. They can also be reheated at medium low heat on the stovetop for about 15 minutes until heated through.
The grits will absorb much of the cooking liquid as they cool and become thick. Simply scoop the grits into a medium saucepan and add about ½ - 1 cup of water of chicken broth. Heat over medium heat, stirring occasionally, until the grits are heated through and have returned to their creamy consistency.
Grillades and grits can be frozen in separate airtight containers for up to a month. Allow them both to thaw for several hours before reheating.

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 37g | Protein: 39g | Fat: 15.8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 7.8g | Cholesterol: 86.2mg | Sodium: 539mg | Potassium: 755mg | Fiber: 2g | Sugar: 2.2g

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