Using an Instant Pot helps shave hours off this classic grillades and grits recipe
About the recipe
Grillades and grits is a classic New Orleans brunch dish that involves braising medallions of beef in a rich stew of peppers and red wine. The creamy grits are the perfect foil to the savory braised grillades, capturing the essence of both breakfast and lunch in the same bite.
You can always make a traditional braise on the stove top, but an Instant Pot will shave hours off the cooking time of this dish. As soon as you close the lid on the Instant Pot, start the grits; the two should be ready at the same time.
Hands On Time: 1 hour and 0 minutes
Total Time: 1 hour and 0 minutes
2 pounds beef top round, sliced into 1/2-inch pieces and pounded thin
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup vegetable oil
4 cups beef broth
1 (15-ounce) can diced tomatoes
1 cup red wine
1 yellow onion, finely diced
3 ribs celery, finely diced
1 red bell pepper, seeded and finely diced
4 cloves garlic, minced
3 bay leaves
2 cups water
1/2 cup heavy cream
1/2 cup stone-ground grits
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
Sliced scallions, for serving
To make the grillades: Use paper towels to pat beef dry and season with salt and black pepper. Transfer to a large bowl and toss with the flour until completely coated.
Heat an Instant Pot to the sauté function. When surface is hot, add the oil and, in batches, sear the beef, cooking on both sides until golden brown. Then transfer to a plate and repeat with remaining beef.
Return the seared beef and any accumulated juices to the pot and add the remaining ingredients. Close the lid and cook on the manual setting for 30 minutes. When the timer sounds, use the quick release to release the pressure. Season to taste with salt and pepper.
Meanwhile, make the grits: In a medium saucepan, bring the water and cream to a boil over medium-high heat. Whisk in the grits, salt and pepper, continuing to whisk until the mixture returns to a boil. Reduce the heat to medium-low and cook, stirring frequently, until the grits are tender and creamy, 30 to 45 minutes. Whisk in the butter.
Serve the grillades and their gravy over the grits, garnished with scallions.