Grillades And Grits

Grillades And Grits
Grillades And Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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.

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