Grillades and Grits

 Cooking Up a Storm from The Times-Picayune of New Orleans.

The quintessential choice for brunch in New Orleans.

 

Ingredients:

4 pounds of beef round steak, about 1/4-inch thick

1 Tablespoon salt

1 teaspoon cayenne

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 cup all-purpose flour

1/2 cup of vegetable oil 

3 medium onions, chopped

2 medium green bell peppers, chopped 

3 stalks of celery, chopped

3 cups of whole canned tomatoes, crushed with their juice

2 cups of beef broth

1/2 cup of dry red wine

2 bay leaves

1/2 teaspoon dried tarragon (this is crucial, don't leave this out)

1/2 teaspoon dried basil leaves

1/2 cup chopped green onions, (green part only)

3 Tablespoons finely chopped fresh parsley

Grits for serving.

Directions:  

Remove any fat from the beef. Cut the meat into 2-inch squares. Combine the salt, cayenne, black pepper and garlic powder in a small bowl. Have the flour at hand.

Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour. With a meat mallet, pound each piece until slightly flattened. Flip the pieces over and repeat the process. Do this with all of the meat. 

In a Large Dutch oven, heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat is cooked, transfer it to a platter. When all the meat is browned, return to the pot. Add the onions, bell peppers and celery and cook stirring until the vegetables are soft and golden, 8 to 10 minutes. 

Add the tomatoes and reduce the heat to medium-low. Add the broth, wine, bay leaves, tarragon and basil. Stir to blend and simmer, uncovered, stirring occasionally, until the meat is very tender about 1 1/2 to 2 hours. If the mixture becomes dry, add a little water or more broth.

When ready to serve, remove the bay leaves and add the green onions and parsley.

Serve with grits.