Paula Deen's Grillades and Grits

Baker*Chick's Note:

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 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
• ¼ 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 4 cups 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 or 4 large fresh tomatoes , peeled and quartered
• 1 (10 ounce) can extra hot stewed tomatoes (recommended ( Ro-Tel)
• ½ cup chopped fresh parsley leaves

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.

Reviews

[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!!!!!

[Shawn C]

THis is a great recipe! I didn't try it from here but rather from the foodtv site. I love Paula. We had this treat and looking forward to having it again, thanks for posting so others can enjoy grits like all us southerns have for decades.

[FrenchBunny]

This was so delicious. Went to a butcher for my chuck roast and got them to cut it up in pieces for me. When I want tender meat it is always a trip to the butcher and not the supermarket. Well worth the extra money. This turned out so good. I was afraid to put in the extra hot can of tomatoes, I put in medium instead. But the next time I will put in the extra hot tomatoes. As well I find the fresh tomatoes are not really in season yet so I substituted a 28oz can of whole tomatoes. I did it all on the stove until it was time to let it simmer. Instead I put it in the oven at 350f for about 3 hours. This was more than just fork tender it was delicious. As well I served it on a bed of rice, never took a fancy to grits.