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. ”
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.
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.
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.
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