Grillades And Grits
- 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
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.