Editorial sample recipeCreoleintermediatehalal

Creole Braised Halal Beef Grillades With Warm Stone-Ground Grits

Name: Creole Braised Halal Beef Grillades With Warm Stone-Ground Grits
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 1.5 lbs halal beef top round steak, sliced thin and pounded to quarter inch; 2 tbsp cajun spice blend; 3 tbsp vegetable oil; 3 tbsp all-purpose flour; 1 cup yellow onion, diced; 0.5 cup green bell pepper, diced; 0.5 cup celery, diced; 3 cloves garlic, minced; 1 cup canned crushed tomatoes; 2 cups halal beef broth

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: 20 min
Cook: 45 min
Total: 65 min

Technique to learn

Dark Roux Smothering

Browning flour in fat to build a deep savory base before braising thin steaks until tender in the resulting thickened sauce.

Instructions

Step 1: Season halal beef slices evenly on both sides with 1 tablespoon of cajun spice blend.

Step 2: 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.

Step 3: 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.

Step 4: Stir in diced onion, green bell pepper, celery, and garlic, cooking for 4 minutes until vegetables soften.

Step 5: Pour in crushed tomatoes, remaining cajun spice blend, and halal beef broth, scraping up browned bits from the bottom of the pot.

Step 6: 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.

Cooking tips

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.

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