Menu Enter a recipe name, ingredient, keyword...

Grillades And Grits


Google Ads
Rate this recipe 0/5 (0 Votes)
Grillades And Grits 0 Picture


  • 1 chuck roast - (abt 3 lbs) cut into 1" pieces
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
  • Garlic powder to taste
  • Cooking spray as needed
  • 1/3 cup all-purpose flour plus
  • 1/4 cup all-purpose flour
  • 4 tablespoons bacon grease
  • 4 tablespoons cooking oil
  • 1 large bell pepper chopped
  • 2 medium onions chopped
  • 1 cup diced celery
  • 3 large garlic cloves minced
  • 4 cups beef broth or water
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons hot sauce (Texas Pete recommended)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 5 medium or 4 large fresh tomatoes peeled, quartered
  • 1 can extra-hot stewed tomatoes - (10 oz) (Ro-Tel recommended)
  • 1/2 cup chopped fresh parsley leaves


Servings 8


Step 1

Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly.

Spray a cast-iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon.

Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.

Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour.

Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally.

Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.

This recipe yields 8 servings.

Review this recipe