Paula Deen's Grillades and Grits

READY IN: 1hr 45mins
Recipe by Punky Julster

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.

Top Review by cajun chef in Louisiana

By FAR the BEST grillades and Grits EVER!!!!! I used about 2 lbs. of marinaded pork instead of the beef and it was unbelievable!!! Everyone couldn't stop talking about how great it was, thanks for posting!!!!!

Ingredients Nutrition

Directions

  1. Season beef with kosher salt, black pepper and garlic powder.
  2. Dust beef with about 1/3 cup flour and toss lightly.
  3. Spray a cast iron Dutch oven with cooking spray.
  4. 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).
  5. Brown meat in hot fat and remove to a large bowl using a slotted spoon.
  6. 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.
  7. Add or take away to total 3 tablespoons of fat to make your roux.
  8. 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.
  9. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables.
  10. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir.
  11. Add fresh tomatoes and 1 can extra hot tomatoes.
  12. Simmer for about 1 hour and 15 minutes, stirring occasionally.
  13. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley.
  14. Serve over your favorite hot buttered grits.

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