Grillades and Grits

Total Time:
1 hr 45 min
30 min
1 hr 15 min

8 servings

  • 1 (3-pound) 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
  • 4 tablespoons bacon grease
  • 4 tablespoons cooking oil
  • 1 large bell pepper, chopped
  • 2 medium onions, chopped
  • 1 cup diced celery
  • 3 large cloves garlic, 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 or 4 large fresh tomatoes, peeled and quartered
  • 1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
  • 1/2 cup fresh chopped 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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