|
|
Greade Ah Marinate (Grillads Marinated)Main Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by MeMaw's Friend Janice Granger
on Tuesday, July 19, 2011
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 4 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 15 minutes |
|
Janice 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)." The author also writes - "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 you can let the meat marinate up to a week. |
| |
| Ingredients |
| 1 pound pork roast or beef steak cubed |
1 cup onion |
| 1 cup bell pepper |
1 cup water |
| 1/2 cup vinegar (white low acidic) |
2 to 3 pods of garlic |
|
| | | Directions | | Cut the meat into 2 to 3 inch cubes. (Optional - pound the meat until it's about a quarter inch thick; the old cooks did not.) The author writes - I took 1 lb beef steak (can use pork), salt, pepper, 1 cup onions, 1 cup bell peppers, 1 cup water, 1/2 cup vinegar and 2-3 chopped garlic cloves. I put all my ingredients in a covered glass jar, stirred a couple times a day for 2 to 3 days in the fridge. When I was ready to cook the grillades I put all the ingredients in my magnalite pot and cooked it down and browned. Added another cup of water and cooked the meat down again until meat is very tender and browned. Serve over rice. 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. Hope this helped. It was awesome. |
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
