What are grillades? i know it is with grits but what kind of meat is it?

Question

What are grillades? i know it is with grits but what kind of meat is it?

Answer 1

Beef- thin cooked slices served like this:

Grits and Grillades

Ingredients:

2 pounds beef eye of round,thinly sliced

6 tablespoons vegetable oil

1/4 cup flour

1/2 cup chopped onion

1 cup peeled and diced tomatoes

1 1/2 cups water

1 green bell pepper, chopped

1 clove garlic, minced

1 bay leaf

1 tablespoon fresh minced parsley, or 1 teaspoon dried parsley flakes

2 teaspoons salt

1 teaspoon Tabasco sauce

1/2 teaspoon dried leaf thyme

3 cups hot cooked rice or 3 cups hot cooked hominy grits

Preparation:

In deep, heavy skillet, brown beef in drippings; remove meat. Add flour and brown, stirring constantly.

Add onion and tomatoes; simmer a few minutes.

Add beef, water, bell pepper, garlic, bay leaf, parsley, salt, Tabasco and thyme; cover and simmer 1 1/2 hours, or until meat is very tender (add water, if necessary, to make sauce the consistency of thick gravy).

Serve grillades with hot grits or rice on the side.

Serves 6 to 8.

Answer 2

The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day. Today, grillades and grits are a tradition on many Sunday brunch menus. Most recipes call for veal round pounded lightly and smothered in its natural juices. One of the things I find most interesting about grillades is that it's one of those dishes that has a place on all rungs of the social ladder. Grillades may be eaten on the sharecroppers breakfast table or on the grand buffets of New Orleans.