Grillades and Grits

Check it out here: Meal Plan Monday #15

Adapted from Grits to Gourmet, The Five Sisters Cookbook

Grillades & Creamy Grits

3 lbs. of rump roast, sliced 1/4" X 2" pieces

1 cup flour

2 Tbsp. Sugar or sweetener

2 Tbsp. Black pepper

1/2 cup lard or bacon grease divided

1 cup onion, chopped (I used Vidalia)

2 cups chopped green onion

2 cups chopped bell pepper

2 tsp. Minced garlic

1 tsp.Chipotle Tabasco

2 cans diced tomatoes or 4 cups fresh tomatoes, diced with juice

1 cup minced parsley 

1 Tbsp. Tarragon

2 Tbsp. Basil

3 tsp. Salt

1Tbsp. Fresh ground pepper 

1 cup Marsala wine or red wine

1-1/2 cups unsalted beef broth

1/2 cup flour

Dredge sliced meat in mixture of flour, sugar & black pepper. Brown in 4 Tbsp. Of the lard. Remove from pan. Add chopped onions, green onions & bell pepper. Sauté 5-10 minutes. Add garlic & cook 1 minute longer. Deglaze with the wine. Add tomatoes, Tabasco, parsley, tarragon. Basil, salt & pepper. 

In a heavy skillet, make a roux with the remaining 4 Tbsp. Of lard & 1/2 cup flour. Cook over medium heat, stirring frequently until a dark caramel color. Whisk into the tomato & vegetable mixture. Add the beef broth & the meat. 

Cover & cook over low heat for 2 hours.  

Serve over Creamy Grits or Rice.

Creamy Grits 

2 cups chicken broth

1 cup milk

1 cup half & half

1 tsp. Salt

1/2 tsp. Fresh ground pepper

1 cup quick cooking grits

4 Tbsp. Unsalted butter

Bring first 5 ingredients to a boil. Whisk in grits. Reduce to medium low heat and cook for 25-30 minutes until thickened. Stir in butter.