Creole · intermediate
Creole Braised Halal Beef Grillades With Warm Stone-Ground Grits
Tender halal beef round steaks pounded thin, seared, and slow-simmered in a rich tomato, bell pepper, and holy trinity roux sauce, served over creamy corn grits.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season halal beef slices evenly on both sides with 1 tablespoon of cajun spice blend.
- 02
Heat vegetable oil in a heavy Dutch oven over medium-high heat and sear beef slices for 2 minutes per side until browned, then transfer to a plate.
- 03
Whisk all-purpose flour into the residual skillet oil over medium heat, stirring continuously for 5 to 7 minutes until a mahogany brown roux forms.
- 04
Stir in diced onion, green bell pepper, celery, and garlic, cooking for 4 minutes until vegetables soften.
- 05
Pour in crushed tomatoes, remaining cajun spice blend, and halal beef broth, scraping up browned bits from the bottom of the pot.
- 06
Return browned beef slices to the pot, reduce heat to low, cover, and simmer for 30 minutes until beef is fork-tender and sauce is thick.
A LITTLE KITCHEN KNOW-HOW
Dark Roux Smothering
Browning flour in fat to build a deep savory base before braising thin steaks until tender in the resulting thickened sauce.
Notes from the kitchen
- Stir the flour constantly when making the dark roux to prevent burning.
- Serve hot over warm creamy stone-ground corn grits or cooked long-grain white rice.
- Original home-cooking adaptation inspired by Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.