Deen-Grillades & Grits
Source of Recipe
net
List of Ingredients
Grillades & Grits
1 3-pound chuck roast, cut into 1” pieces
Kosher salt
Black pepper
Garlic powder
1/3 cup flour
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup celery, diced
3 large cloves garlic, minced
3 tablespoons oil
¼ cup flour
4 cups beef broth or water
3 bay leaves
1 teaspoon thyme
2 tablespoons Texas Pete Hot Sauce
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
5 medium or 4 large fresh tomatoes, peeled and quartered
1 10-ounce can extra hot Ro Tel tomatoes
½ cup fresh chopped parsley
Recipe
Grillades & Grits
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, sauté 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 ¼ 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, Texas Pete, Worcestershire sauce, salt, dried basil and stir. Add tomatoes and 1 can extra hot Ro Tel tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in ½ cup fresh chopped parsley. Serve over hot buttered grits.
Yield: about 8 servings
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