Grillades And Grits Recipe - Cooking Index
Grillades And Grits Recipe - Cooking Index
| 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 | 20g / 0.7oz | All-purpose flour - plus |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 4 tablespoons | 60ml | Bacon grease |
| 4 tablespoons | 60ml | Cooking oil |
| 1 tablespoon | 15ml | Bell pepper - chopped (large) |
| 2 tablespoons | 30ml | Onions - chopped (medium) |
| 1 cup | 110g / 3.9oz | Diced celery |
| 3 cups | 279g / 9.8oz | Garlic cloves - minced (large) |
| 4 cups | 948ml | Beef broth or water |
| 3 | Bay leaves | |
| 1 teaspoon | 5ml | Dried thyme |
| 2 tablespoons | 30ml | Hot sauce |
| = (Texas Pete recommended) | ||
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Dried basil |
| 5 teaspoons | 25ml | Or 4 large fresh tomatoes - peeled, quartered (medium) |
| 1 | Extra-hot stewed tomatoes - (10 oz) | |
| = (Ro-Tel recommended) | ||
| 1/2 cup | 20g / 0.7oz | 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.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B24) - from the TV FOOD NETWORK
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