Just in case you’re still wondering what to cook for Christmas brunch, here’s a suggestion: Grillades and grits. (That’s GREE-yahds and gritz, in case you needed to know.)
This has been the standard Christmas brunch main dish at my house for years now, and for good reason. It doesn’t require any hard to find or expensive ingredients, you can make it ahead and it’s even better reheated, and all my relatives love it. (It’s a Christmas miracle!) Everybody always comes here to eat Christmas morning, and I really like having the same thing every year. Everyone knows exactly what to expect, and the holidays are busy enough without reconfiguring the whole dog and pony show every time, right?
Yes, this recipe is essentially a beef stew, but it’s also a traditional Creole breakfast dish. I adapted this particular grillades recipe from a Paula Deen one. I always make the grillades a day or two ahead of time and heat it back up on Christmas morning. The recipe below starts on the stove, and then I dump everything in the slow cooker to finish cooking while I wander off. I heartily recommend this approach–after all it’s Christmastime and I’m sure you have other things to do. But you can finish on the stovetop if you prefer, or even in the oven.
And make sure you read the grits recipe below. This isn’t quite the recipe on the package. These grits are creamy and wonderful and, unlike typical grits, they reheat beautifully. These grillades and grits serve 8-10 hungry relatives at my house, max, and 12 or more people other places.
To round out brunch, we always have grapefruit sections drizzled with a little honey, and orange pastries on the side. Plus coffee and poinsettias (i.e., Champagne and cranberry juice).
Happy holidays!
Grillades and Grits
Ingredients
For the grillades:
- 4-5 lbs. chuck roast, trimmed and cut into 1" cubes
- Salt, ground black pepper
- oil for browning
- 4 T. bacon fat
- 4 T. flour
- 1 red bell pepper, seeded and diced
- 1 large onion, diced
- 2 stalks celery, chopped
- 2 cloves minced garlic
- 1 quart beef stock
- 2 bay leaves
- 1 t. dried thyme
- 2 t. red pepper flakes
- 1 T. Worcestershire sauce
- 1 t. salt
- 1 t. dried basil
- 1 can diced tomatoes and green chilies
- 1 1/2 T. dried parsley
For the grits:
- 8 cups milk
- 2 cups quick (NOT INSTANT) grits
- 1 1/2 t. salt
- 2 cups shredded cheese, I like a combination of sharp cheddar and plain jack cheese
Instructions
- For the grillades:Pat the chuck cubes dry if needed and season well with salt and pepper, tossing to coat. Working in batches, brown the beef well in a Dutch oven with a little oil. Set aside.
- Wipe out the pot with a paper towel. Melt the bacon fat over medium heat. Add the flour, whisking constantly until the mixture (a roux!) is fragrant and a medium brown color. Turn the heat to low and toss in the peppers, onions and celery. Stirring occasionally, cook until the vegetables are wilted.
- Usually at this point I throw everything, the beef, the roux/veggie mixture and all the remaining ingredients in a large slow cooker and wander off. I recommend you do this, too. After all, it’s Christmastime and I’m sure you’re busy. Cook on low for 8 or 9 hours. Cool and refrigerate until needed. Reheat on high until hot and switch to warm.
- If you have no slow cooker, you can finish this either on the stovetop or even covered in a 300° oven if your cooking vessel is oven safe. To cook on the stovetop/in the oven, add everything to the pot and cook on very low for 2 ½ hours or until the beef is beyond fork-tender, adding more beef stock as necessary to make sure it doesn’t dry out. Check for seasoning and adjust if necessary. If making ahead, cool and refrigerate until needed. Reheat carefully on a low simmer until hot through. Serve over Extra Creamy Grits below.
- For the extra creamy grits:In a heavy-bottomed pot, bring the milk and salt to a low boil. Quickly add all the grits and whisk in very well. Bring back to a boil while whisking. Turn heat to low, cover and simmer for 7 or 8 minutes, whisking occasionally. (You must whisk occasionally if making this many grits at once, otherwise you will have chunky grits. That’s absolutely not the goal.) When grits are tender, turn off the heat and with a wooden spoon stir in the cheese a handful at a time. Cover to keep warm on the stove, or, if making ahead, scrape into a buttered casserole dish and allow to cool. Let come to room temperature if possible before reheating, covered, at 350° until hot. This makes enough grits to serve under the entire recipe above.
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