Paula Deen's Grillades and Grits Recipe #114608
Recipe by Paula Deen of The Lady and Son's in Savannah, GA. It's Mmmm-Good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot.
by Baker*Chick
1¾ hours | 30 min prep
SERVES 8
- 1 (3 lb) chuck roast, cut into 1-inch pieces
- kosher salt
- black pepper
- garlic powder
- cooking spray
- 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 (recommended ( Texas Pete)
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried basil
- 5 medium fresh tomatoes, peeled and quartered or 4 large fresh tomatoes, peeled and quartered
- 1 (10 ounce) can extra hot stewed tomatoes (recommended ( Ro-Tel)
- 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.
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5 stars