Grillades and Grits (Paula Deen) |
|
 |
Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
Ingredients:
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 |
Directions:
1. 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.
2. 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.
|
|