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
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.
