Grillades is a Louisiana Creole dish made with thin slices or medallions of beef or veal, often cut from the round, seasoned, browned and slowly braised in a savoury gravy. The dish is especially associated with New Orleans brunch, where it is commonly served with creamy grits. Despite the name, the meat is usually braised rather than simply grilled.
Cut the meat into even slices, season and brown in batches to develop colour. Build the gravy in the same pan, commonly using onion, celery, bell pepper, tomato, stock and seasonings. Return the meat to the sauce and simmer gently until tender. The finished gravy should be savoury and sufficiently fluid to spoon over the grits.
Recipes vary between Creole and Cajun kitchens and from one family to another. Some versions use a tomato-based gravy, while others are darker and more roux-like. Beef and veal are common, but the cut and seasoning depend on the recipe. Grillades are traditionally served with grits, often with scallions or parsley as a garnish.
Example: New Orleans-style grillades and grits may be served for brunch with a rich gravy and a little fresh green onion.
Chef’s tip: Brown the meat in batches to avoid steaming, then braise gently. Keep the slices intact and tender; vigorous boiling can toughen the meat and reduce the quality of the gravy.
Key distinction: Grillades is a named Louisiana braised dish, not simply a generic term for grilled meat.
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