Creole Grillades with Cheese Grits

Instructions

1. 1

   Prepare the Beef

   • Place the beef round steaks between two sheets of plastic wrap or parchment paper.
   • Using a meat mallet, pound the steaks to an even thickness of about 1/4 inch. This is crucial for tenderness.
   • Cut the pounded steaks into serving-sized pieces, roughly 3-4 inches wide.
   • In a shallow dish, combine 1/4 cup of the all-purpose flour, 1 tablespoon of Creole seasoning, and the black pepper.
   • Dredge each piece of beef in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess and set aside on a plate.
2. 2

   Brown the Beef

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in batches to avoid overcrowding the pan, carefully place the beef pieces in the hot oil. Brown for 2-3 minutes per side until a deep, dark crust forms.
   • Remove the browned beef from the pot and set aside. Do not clean the pot.
3. 3

   Sauté the Holy Trinity

   • Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion, bell pepper, and celery (the 'holy trinity').
   • Sauté for 6-8 minutes, stirring occasionally and scraping the browned bits (fond) from the bottom of the pot with a wooden spoon.
   • Cook until the vegetables are soft and the onions are translucent. Add the minced garlic and cook for 1 more minute until fragrant.
4. 4

   Build the Gravy

   • Sprinkle the remaining 1/4 cup of flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and form a paste.
   • Gradually pour in about one cup of the beef stock, whisking continuously to create a smooth, lump-free base.
   • Once smooth, stir in the rest of the beef stock, the undrained diced tomatoes, the remaining 1/2 tablespoon of Creole seasoning, dried thyme, bay leaf, and cayenne pepper.
   • Bring the mixture to a gentle simmer, stirring to combine all ingredients.
5. 5

   Simmer the Grillades

   • Return the browned beef and any accumulated juices back to the pot, submerging the pieces in the gravy.
   • Reduce the heat to its lowest setting, cover the pot, and let it simmer for at least 1.5 hours, and up to 2 hours.
   • The goal is incredibly tender beef. Check after 90 minutes; it should be easily pierced with a fork. Stir occasionally to prevent sticking.
6. 6

   Finish and Serve

   • Once the beef is fork-tender, remove the pot from the heat. Discard the bay leaf.
   • Skim any excess fat from the surface of the gravy if desired.
   • Taste the gravy and adjust seasoning. Add salt as needed, keeping in mind the saltiness of your Creole seasoning.
   • Serve the grillades and gravy hot over a bed of creamy grits, garnished with fresh parsley.