Grillades and Grits

Pronounced (GREE-yahds) Truly Southern and very New Orleans. As a matter of fact this is normally served for breakfast or lunch in that fine city. This is spicy, but not too spicy, just enough fat and spice to help cure that hangover.

This is a Paula Deen recipe with a few adjustments. It's a poor cook that doesn't adapt a recipe to suit their own taste.

Grillades and Grits
8 servings

1 (3-pound) chuck roast, cut into 1-inch pieces
House Seasoning (or Kosher salt, black pepper and granulated garlic)
Cooking Spray
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease or butter
4 tablespoons cooking oil
1 large green bell pepper, chopped
2 medium onions, chopped
1 cup celery, diced
3 large cloves garlic, minced
4 cups beef broth
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce (your favorite)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
4 or 5 medium fresh tomatoes, peeled and quartered
1 (10-ounce) can hot stewed tomatoes
1/2 cup fresh chopped parsley leaves

Season beef with House Seasoning. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast ion Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease or butter and 4 tablespoons cooking oil. Brown meat in hot fat and remove to a large bowl using a slotted spoon, leaving fat in pot.

Add to or take away to total 3 tablespoons fat to make a 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 and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, 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. Not instant grits.

COOK'S NOTE: This freezes beautifully, without the grits of course.

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