These classic Southern grillades are the ultimate brunch comfort food, offering tender, bite-sized pieces of meat simmered until fork-tender in a rich, savory sauce. The flavor profile is deep and complex, built on a dark roux, aromatic vegetables, and a bright kick from Tabasco sauce and Worcestershire. Perfect for feeding a crowd, this dish is best made ahead of time to allow the flavors to meld overnight. Serve hot with creamy cheese grits or spoon bread for a hearty, satisfying start to your weekend. It&# 226;ÂÂs a robust, home-style dish that balances heat and richness beautifully.
Tabasco Classic – Grillades For Brunch
Description
These classic Southern grillades are the ultimate brunch comfort food, offering tender, bite-sized pieces of meat simmered until fork-tender in a rich, savory sauce. The flavor profile is deep and complex, built on a dark roux, aromatic vegetables, and a bright kick from Tabasco sauce and Worcestershire. Perfect for feeding a crowd, this dish is best made ahead of time to allow the flavors to meld overnight. Serve hot with creamy cheese grits or spoon bread for a hearty, satisfying start to your weekend. It's a robust, home-style dish that balances heat and richness beautifully.Ingredients
Directions
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Pound the pieces of meat to 1/4 inch thick.
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In a Dutch oven or heavy pot, heat 2 tablespoons of the oil over medium-high heat.
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Brown the meat well in batches, removing each batch to a warm plate.
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Add the remaining 2 tablespoons oil and the flour to the pot.
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Stir over medium heat for about 30 minutes to make a dark brown roux.
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Add the onion, green pepper, and garlic; sauté for about 5 minutes, until soft, stirring often.
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Add the tomatoes and thyme; cook, with stirring for 3 minutes.
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Add the broth and wine.
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Stir well for several minutes, scraping up bits from the bottom of pan.
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Return the meat to the pot and stir in the salt, bay leaf, Tabasco sauce and Worcestershire sauce.
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Lower the heat and simmer, covered, for 1-1/2 hours, or until the meat is very tender, stirring occasionally.
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Remove the bay leaf.
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Stir in the parsley, cool, and refrigerate overnight.
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Reheat the grillades before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 567.5kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 13.6g68%
- Cholesterol 177.1mg60%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 59.0g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Grillades are a southern breakfast specialty that always meets an enthusiastic reception at our breakfast table, served with a light, flavorful grits pudding or spoon bread.
Grillades should be simmered long enough to be fork tender, refrigerated overnight, and reheated in the morning.
Make them with beef or veal, or try venison, which should be cut into julienne-size strips.
Serve with Cheese Grits (see separate recipe).
