If you’ve never had or heard of grillades and grits, you’re in for a treat. They’re one of the signature brunch dishes in New Orleans—alongside shrimp and grits—and most brunch spots in the city offer one or the other. Grillades (gree’-awds) are made from beef, veal, or pork; rabbit versions occasionally appear, too. The beef traditionally used is a thin, flat cut such as top round or chuck that holds up to long, slow cooking. The meat simmers with the trinity (onion, celery, bell pepper), garlic, and a touch of jalapeño—nontraditional but delicious—until the broth reduces into a deeply flavored gravy. The result is a bold, slow-cooked beef stew that pairs perfectly with creamy, cheesy grits. This dish delivers the richness of a roux-based gravy without the effort of constantly stirring a roux: the small amount of flour used to brown the meat thickens the sauce nicely.
Another great thing about grillades is how well they keep as leftovers. Leftover grillades can top a baked potato, be thinned into a comforting soup, become a luxurious pasta sauce with added tomatoes, or be spooned over thick toasted bread. If top round isn’t available, substitute thinly sliced chuck roast (pounded if needed) or pre-cut stew beef—either works well.
Heads up: like many classic Louisiana pot dishes, grillades take time to develop their flavor—plan on about three hours total. As Paul’s Aunt Sue used to say, “Louisiana food isn’t hard, it just takes all day.” If you’re serving this for brunch, consider making it the night before. It also makes a cozy weekend dinner.
How to Make Grillades and Grits:
Step 1: Prepare and Brown the Beef
Cut beef top round into roughly 2-inch squares.
Place the all-purpose flour in a shallow dish and season generously with salt and pepper (about 1 teaspoon each).
Coat each piece of beef in the seasoned flour.
Heat vegetable oil in a large, deep-sided skillet over medium-high heat.
Brown the beef in batches, about 5 minutes per side, adding more oil if necessary. Transfer browned pieces to a plate and set aside.
Step 2: Cook the Vegetables
In the same skillet, add diced onion, bell pepper, and celery along with a few tablespoons of beef stock.
Sauté about 10 minutes, scraping up browned bits from the pan, until the vegetables are softened.
Add minced garlic and seeded, minced jalapeño; sauté another 2 minutes until fragrant.
Step 3: Make the Gravy
Stir in dried oregano, thyme, basil, Creole seasoning, the remaining beef stock, crushed tomatoes or puree, and bay leaves.
Bring the mixture to a gentle simmer, stirring occasionally.
Return the browned beef to the skillet, making sure each piece is submerged in the gravy.
Reduce the heat to very low, cover, and simmer slowly for about 2 hours, stirring from time to time.
Step 4: Check Tenderness and Finish Gravy
After 2 hours, check that the beef is fork-tender. If it isn’t, simmer another hour.
To thicken the gravy, simmer uncovered for the last 20–30 minutes.
Adjust seasoning with a dash of Worcestershire sauce and a pinch of cayenne pepper to taste.
Step 5: Prepare the Cheese Grits
In a large (5-quart) pot, heat milk with 1 teaspoon of salt to a simmer over medium-high heat, stirring occasionally.
Whisk in the old-fashioned grits gradually to prevent lumps.
Reduce heat to low, cover, and cook 15–20 minutes, stirring occasionally, until the grits are thick and creamy.
Remove from heat and stir in the grated cheese until melted. Season with salt, pepper, and Tabasco to taste.
Step 6: Serve
Ladle the grillades and rich gravy over a bed of cheesy grits in shallow bowls.
Garnish generously with sliced green onion tops and serve hot.
Grillades and Grits: a Classic New Orleans Brunch
Author: Jennifer Abbott Erwin
Total Time: 165 minutes
Yield: 8 servings
Description
Grillades and Grits is a Louisiana comfort classic: tender beef simmered in a tomato-forward gravy and served over creamy, cheesy grits. The slow simmer builds depth of flavor that pairs beautifully with rich, buttery grits.
Ingredients
For the Grillades:
- 2 pounds (about 900 g) beef top round, sliced 1/4-inch thick
- 1 cup (125 g) all-purpose flour
- Salt and freshly ground black pepper, to taste
- 5 tablespoons vegetable oil, more if needed
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 1 jalapeño pepper, seeded and minced (optional)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 1/2 teaspoons Creole seasoning
- 2 cups (475 ml) beef stock
- 14 ounces (about 400 g) crushed tomatoes or tomato puree
- 2 bay leaves
- Worcestershire sauce, to taste
- Pinch cayenne pepper, to taste
- Sliced green onion tops for garnish
For the Grits:
- 1 cup (about 160 g) old-fashioned grits
- 5 cups (1.18 L) milk (any kind)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups (about 170 g) grated cheese (cheddar, pepper jack, goat, or a mix)
- Tabasco sauce, to taste
- Sliced green onion tops for garnish
Instructions
Step 1: Prepare and Brown the Beef
- Cut the top round into 2-inch squares.
- Place flour in a shallow dish and season with salt and pepper.
- Coat the beef pieces in the seasoned flour.
- Heat oil in a large, deep skillet over medium-high heat and brown the beef in batches, 5 minutes per side. Set aside.
Step 2: Cook the Vegetables
- In the same skillet, add onion, bell pepper, celery, and a few tablespoons of beef stock. Sauté 10 minutes until softened, scraping up browned bits.
- Add garlic and jalapeño and sauté 2 more minutes.
Step 3: Make the Gravy
- Stir in oregano, thyme, basil, Creole seasoning, remaining beef stock, crushed tomatoes, and bay leaves. Bring to a simmer.
- Return beef to the pan so pieces are submerged. Reduce heat to very low, cover, and simmer for about 2 hours, stirring occasionally.
Step 4: Finish the Gravy
- Check for fork-tender beef after 2 hours; simmer longer if needed.
- Simmer uncovered for the last 20–30 minutes to thicken, and adjust seasoning with Worcestershire and cayenne.
Step 5: Make the Cheese Grits
- Heat milk with 1 teaspoon salt to a simmer. Whisk in grits gradually to prevent lumps.
- Reduce heat to low, cover, and cook 15–20 minutes until thick and creamy. Remove from heat and stir in cheese until melted. Season with Tabasco, salt, and pepper.
Step 6: Serve
- Ladle the grillades and gravy over the cheesy grits in shallow bowls and garnish with sliced green onions. Serve hot.
Notes
- Thinly slicing the beef helps it cook faster and become more tender.
- Adjust cayenne and Tabasco to your preferred heat level.
- Stir grits frequently to avoid lumps and prevent sticking.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Brunch
- Cuisine: Cajun
Frequently Asked Questions
What type of meat is best for making grillades?
Thin, flat cuts of beef like top round or chuck are best because they hold up to long, slow cooking and become tender.
Can I use a different pepper instead of jalapeño?
Yes. Jalapeño adds heat, but you can use a milder pepper or omit it for less spice.
How do I prepare the grits to serve with the grillades?
Cook grits according to instructions until creamy, then stir in cheese until smooth. Serve immediately topped with the grillades and gravy.
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