Chef Kevin Belton from the New Orleans School of Cooking joins the Eyewitness Morning News to cook up a New Orleans favorite - Grillades & Grits - in Frank's Kitchen.
Grillades and Grits
- 2 pounds beef or veal round, 1/2 inch thick
- 3 tablespoons vegetable oil
- Big Kevin's seasoning to taste
- 1 large onion, thickly sliced
- 3 cloves garlic, minced
- 1 small green pepper, finely chopped
- 1 cup chopped tomatoes
- 1 tablespoon parsley
- 1/8 teaspoon dried thyme
- 1 1/2 cup beef stock
- Hot pepper sauce to taste
- 3 cups hot cooked grits
Cut the meat into 3-inch squares. Season with Big Kevin's then dredge in the flour and shake off excess.
Heat 2 tablespoons of the cooking oil in a heavy skillet, brown the meat lightly and drain on absorbent paper.
Make a roux in the skillet with 2 tablespoons of flour and the remaining oil, browning until it's a rich dark color.
Add all other ingredients (except the grits to the roux and simmer until the mixture thickens, about 15 minutes.
Return the meat to the pan, cover the skillet and cook until tender, about 1 hour. Stir often.
Serve the grillades and sauce with hot grits.