Grits And Grillades* Recipe

Boil liquids

In a medium heavy-bottomed saucepan, bring 3 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

Add grits

Slowly whisk in 1 cup coarse corn grits. Reduce heat to low so the mixture simmers gently (small bubbles).

Cook and stir

Cook, stirring frequently to prevent lumps and sticking, until grits thicken and become tender, about 20–25 minutes for coarse grits (follow package for exact time). If mixture becomes too thick, stir in up to 1/4 cup additional milk or water to reach desired consistency.

Finish with butter and cheese

Remove from heat. Stir in 2 tablespoons unsalted butter until melted, then add 1 cup grated aged Gouda, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm while preparing grillades.

Prep and dust beef

Pat 1.5 lbs beef slices dry with paper towels. In a shallow bowl, combine 1/2 cup all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Dredge beef pieces lightly in the seasoned flour, shaking off excess.

Brown the beef

Heat a large Dutch oven or heavy ovenproof skillet over medium-high heat. Add 2 tablespoons vegetable oil. Working in batches if necessary, sear the beef pieces until deeply browned on both sides, about 2–3 minutes per side. Transfer browned pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the julienned 1 cup onion, 1 sliced celery stalk, and 1/2 bell pepper to the pan. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Build braising liquid

Stir in 1 tablespoon tomato paste and cook 1 minute. Deglaze the pan with 1/2 cup dry red wine (if using), scraping up browned bits. Add back the browned beef, pour in 2 cups beef stock, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 bay leaf, and 1 teaspoon instant coffee granules. Bring to a simmer.

Braise

Cover and reduce heat to low (or cover and place in a 325°F / 160°C oven). Simmer gently until beef is tender and sauce has reduced slightly, 1.5–2 hours. Check once or twice; if liquid is evaporating too quickly, add up to 1/2 cup additional stock or water.

Finish meat

When beef is fork-tender, remove the meat to a cutting board or bowl. Keep braising liquid in the pot to make the gravy. Discard bay leaf. Taste and adjust seasoning with salt, pepper, or an extra splash of Worcestershire. Shred or slice the meat to serving-size pieces.

Separate fat and make roux slurry

Skim off and reserve any excess fat from the braising liquid. Measure about 1 cup braising liquid (including reduced stock and pan drippings) into a small saucepan or the same pot. Bring the liquid to a simmer over medium heat.

Thicken the gravy

In a small bowl, whisk 1 tablespoon all-purpose flour with 1/4 cup cold water to make a smooth slurry. Slowly whisk the slurry into the simmering braising liquid. Continue to simmer and whisk until the gravy thickens, about 3–5 minutes.

Adjust coffee flavor and seasoning

Stir in up to 1/2 teaspoon additional instant coffee granules if you want a stronger coffee accent (start with less). Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust—if gravy tastes too bitter, add a small pinch of sugar or a splash more stock.

Plate

Ladle a generous portion of hot Gouda grits onto each serving plate (about 3/4 to 1 cup per serving). Top with shredded or sliced braised beef (about 4–6 ounces per serving).

Top with gravy

Spoon the coffee-infused gravy over the beef and grits so the sauce soaks into the grits.

Finish and serve

Sprinkle 2 tablespoons chopped fresh parsley over the top and, if desired, add a few drops of hot sauce. Serve immediately.