Thin rounds of beef or pork braised low and slow in a rich Creole tomato sauce of onion, celery, bell pepper, garlic, tomatoes, and herbs — served over stone-ground grits. Specifically the Black Creole Sunday brunch tradition of New Orleans, distinct from French Creole presentations.
Grillades and grits is the Sunday brunch dish of Black New Orleans — a distinct culinary tradition within Black American cooking that reflects the Creole synthesis of West African, French, Spanish, and Indigenous foodways. It appears at family Sunday dinners, second-line post-parade meals, and Jazz Fest tables. It is the taste of New Orleans Black Creole identity.
The tomato braising sauce is rich in lycopene, and the fat from the braised meat increases lycopene absorption. Heme iron from beef is highly bioavailable — relevant to anemia prevention. The long braising process breaks down tougher cuts of beef into tender, digestible proteins. Portion management matters — the grits base is the higher glycemic component; stone-ground grits significantly improve this.
Pound 1.5 lbs of round steak or pork shoulder into thin rounds. Season with salt, pepper, and Creole seasoning. Brown in batches in a heavy Dutch oven with oil over high heat. Remove meat. Saute diced onion, celery, and bell pepper in the drippings until soft. Add minced garlic, diced tomatoes, beef broth, bay leaves, thyme, and a splash of Worcestershire. Return meat to the pot, bring to a simmer, cover and cook low for 1.5-2 hours until meat is fork-tender and sauce is thick. Serve over hot stone-ground grits.
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