Greade Ah Marinate (Grillads Marinated)

2011-07-19
  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h
  • FavoriteLoadingAdd to Recipe Box

The author writes “I wasn’t able to find the recipe but I do remember exactly how it was prepared. My mother directed me on how to prepare it. Grillards is really marinate (marinating pieces of meat). I like lots of onions and bell peppers so I usually add more after I start cooking the meat and mixture. Adding more onions and peppers also increases the amount of gravy. Also, I have read many recipes that added tomatoes but tomatoes were not used when my Mom cooked it years ago. The tomatoes were added by creole cooks. ”

Ingredients

  • 1 pound pork roast or beef steak cubed
  • 1 cup onion
  • 1 cup bell pepper
  • 1 cup water
  • 1/2 cup low acidic vinegar, white
  • 2 to 3 pods of garlic

Directions

Step 1

Cut the meat into 2 to 3 inch cubes. Optionally, you can pound the meat until it's about a quarter inch thick, but the old cooks did not.

Step 2

Combine meat, salt, pepper, 1 cup onions, 1 cup bell peppers, 1 cup water, 1/2 cup vinegar and 2-3 chopped garlic cloves. Place in glass pan, and marinate in the fridge for 0-7 days.

Step 3

When you are ready to cook the grillades, place all the ingredients in a Magnalite pot and cook it down until meat is very tender and browned. Serve over rice.

Recipe Type: ,

Comments

Loading Facebook Comments ...
Erath, Louisiana Louisiana
all recipes by this cook »
Average Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

11076

about us    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!