Mardi Gras Cajun Grillades and Grits

Toss cubed chuck roast with 1 teaspoon of the salt, 3 tablespoons of the Creole seasoning, garlic powder and thyme, 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 cup of the flour to the seasoned meat and toss to coat. Heat a large pan over medium high heat and add 1 1/2 tablespoons 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 and cook until liquid is almost evaporated, about 7 to 8 minutes. 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 cup of flour and whisk continuously until the mixture begins to turn light brown. Add 3 cups of the stock and the red wine vinegar, stirring constantly until gravy is smooth and has started to thicken about 5 minutes.

Return the vegetables to the pan, 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. 

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, stir continuously for about 5 minutes. Add shredded cheese and turn off heat, stir until cheese is incorporated.

Ladle grits onto a large platter. Remove bay leaf from grillades, ladle over the center of the grits and garnish with parsley.