Beef Grillades (pronounced ɡree-yahds) and Grits is a classic New Orleans dish. The beef is cooked in a flavorful gravy accented with the Trinity of onion, celery, and bell pepper until it is fork tender. Beef Grillades is made extra special when served with Smoked Gouda Grits. It’s not only delicious when first made, but also outstanding as leftovers!
Ingredients for Beef Grillades and Smoked Gouda Grits.
I used the following ingredients for the Beef Grillades: Beef Chuck, all-purpose flour, Essence, vegetable oil, onion, celery, bell pepper, garlic, salt, thyme, cayenne pepper, freshly grated black pepper, red wine, low sodium beef broth, diced tomatoes, Worcestershire sauce, unsalted butter, white mushrooms, dried basil, dried oregano, and Madeira. I know that’s a mouthful, but it comes together quickly! For the Smoked Gouda Grits, I used, low sodium chicken broth, quick (not instant) grits, unsalted butter, and smoked Gouda cheese.
Making the Beef Grillades:
I started by shaking the flour and Essence together in a plastic bag, Then, I added the beef, and gave it a shake to coat the beef. Next, I heated part of the oil in a Dutch Oven over medium heat. When it was hot, I shook the extra flour/Essence from the pieces of beef, and cooked them in batches until both sides were browned, about 3 minutes per side. I made sure not to crowd the pan. While I browned the beef, I added additional vegetable oil as needed.
When the beef was done I transferred it to a plate. Then, I added the onion, celery, and bell pepper to the Dutch Oven. I cooked the Trinity over medium heat for about 5 minutes, scraping up the browned bits from the bottom of the pan.
Next, I added the garlic, salt, thyme, cayenne pepper, and black pepper to the vegetables. I stirred to combine, and cooked the mixture for about 30 seconds until the garlic was fragrant.
Then, I added 2 tablespoons of the flour/Essence mixture to the vegetables. After I stirred to combine, I cooked the mixture for about 2 minutes. Next, I added the red wine, and cooked the mixture for several minutes until it was thickened. After that, I added the beef broth, diced tomatoes, and Worcestershire sauce.
When the mixture was bubbly and thickened, I added the browned beef. I stirred to combine everything. When the mixture was bubbly and thickened, I covered the Dutch Oven, and placed it into a preheated 350° F oven.
Finishing the Beef Grillades:
I cooked the beef for about 2-1/2 hours, stirring several times, until it was fork tender. While the beef was cooking, I cooked the mushrooms, basil, and oregano in a little bit of butter over high heat until the mushrooms were browned. Then, I added a bit of Madeira. I continued cooking the mushrooms until all of the liquid had evaporated.
When the beef was fork-tender, I added the mushrooms. I covered the Dutch Oven, and returned it to the 350° F oven for another 20 minutes.
Making the Smoked Gouda Grits:
First, I added the chicken broth to a large saucepan, and brought it to a boil over high heat. Then, I slowly added the grits to the boiling broth. After giving the grits a good stir, I reduced the heat to low, and simmered the grits until they were thick and tender. This took about 30 minutes. Next, I added the butter and shredded cheese. I stirred the grits until the cheese was melted and the grits were creamy smooth. Talk about good!
Before serving the Beef Grillades with Smoked Gouda Grits, I thinned the Grillades to the perfect consistency with some additional beef broth. It was delicious! Yum!