Greade Ah Marinate (Grillads Marinated)

4 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
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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

4 servings
  • 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
  • salt and pepper to taste

Step-by-Step Instructions

  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.
  2. Combine meat with 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 anywhere from overnight up to 7 days (the longer it marinates, the more flavorful it becomes).
  3. When you are ready to cook the grillades, place all the ingredients in a heavy pot (Magnalite or cast iron Dutch oven works best) and cook over medium heat until meat is very tender and browned, about 1 hour. The liquid will reduce and create a rich gravy. Serve over rice.

Common Problems and Solutions

Q: How long should I marinate the meat?

A: You can marinate anywhere from overnight to 7 days. The longer marination makes the meat more tender and flavorful. The vinegar helps preserve the meat, which is why the old cooks could marinate for up to a week.

Q: Can I use a different type of pot if I don't have Magnalite?

A: Yes, any heavy-bottomed pot or Dutch oven works well. Cast iron is excellent for this recipe. You want something that distributes heat evenly and prevents scorching as the liquid reduces.

Tips and Techniques

Don’t skip the marination time - at least marinate overnight for best results. The vinegar not only tenderizes the meat but adds the distinctive tang that makes this dish unique. Feel free to add extra onions and bell peppers during cooking to increase the gravy.

Ingredient Substitutions

  • pork roast or beef steak: venison or wild game
  • white vinegar: apple cider vinegar

Equipment Needed

  • Heavy-bottomed pot or Magnalite pot
  • Cast iron Dutch oven (alternative)
  • Glass pan for marinating

Historical Context

Grillades (also spelled grillards or greade) is a traditional Cajun dish that differs from the better-known Creole “grillades and grits.” The Cajun version relies on vinegar marination rather than tomato-based gravy, and is served over rice instead of grits - a reflection of Southwest Louisiana’s rice-growing heritage.