Mardi Gras Cajun Grillades and Grits

Get Mardi Gras ready with a true taste of the South, grillades and grits. The dish comes together in 1 pan, feeds a crowd, and can be made a day in advance. Just reheat over low heat on the stove top for 20 minutes, until heated through. Grits are best prepared and served immediately.

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ACTIVE: 15 min. PASSIVE: 2 hrs. DIFFICULTY Medium

2 hours 15 minutes serves 6-8

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Ingredients:

1 24 oz Pre chuck roast cut in to 1 1/2” cubes
3 t kosher salt, divided
3 T Creole seasoning, divided
1/4 t garlic powder
1/4 t dried thyme
2/3 C all purpose flour, divided
2 T olive oil
2 medium onions, diced
2 cloves mashed garlic
1 large red bell pepper, diced
1 large green pepper, diced
1 C celery diced (about 5 trimmed stalks)
1 14 oz can petit diced tomatoes, drained
5 T butter
6 C chicken or vegetable stock, divided
1 T red wine vinegar
3 bay leaves
1 T favorite hot sauce
2 T fresh parsley, minced
1 C stone ground grits (not instant)
1 C milk

Toss cubed chuck roast with 1 t of the salt, 1 T of the Creole seasoning, garlic powder and thyme, tossing to coat, set aside at room temperature while you prepare the vegetables.
Cut vegetables, mash garlic, drain tomatoes, set aside while you brown the beef.
Add 1/3 of the flour to the seasoned meat and toss to coat. Heat a large pan over medium high heat and add 1 1/2 T oil until it’s hot but not smoking. Brown the meat on all sides without overcrowding, about 8 to 10 minutes. Transfer meat to a plate.
Add the remaining oil to the pan and sauté the onions until they begin to soften, about 5 minutes. Add the garlic and cook for another minute, then add the peppers and celery and cook for another 5 to 7 minutes, stirring. Add tomatoes mixing all the vegetables together until liquid is almost evaporated. Remove vegetables to a bowl and set aside.
Reduce heat to medium and add butter to the same pan, stirring, until melted. Add the remaining 1/3 C of flour and whisk continuously until the mixture begins to turn light brown. Add 3 C of the stock and the red wine vinegar, stirring constantly until gravy is smooth and has started to thicken.
Return the vegetables to the pan and add the remaining Creole seasoning and the bay leaves. Add the beef, stirring everything together and bring to a simmer. Reduce heat to low and cover. Cook for an additional 1 1/2 hours, checking the pan occasionally and stirring, making sure the heat is not too high.
30 minutes before you are ready to serve the grillades prepare the grits. Bring the milk and remaining stock to a boil over medium high heat and stir in the grits. Add the remaining salt, reduce heat to low, and cover. Cook grits for about 25 minutes, stirring occasionally, until they are tender.
Remove bay leaf from grillades, ladle over grits and garnish with parsley.