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By Kristy

Shredded Beef with Cheesy Grits

Name: Shredded Beef with Cheesy Grits
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3 pounds chuck roast (cut into large pieces); 2 tablespoons neutral cooking oil (plus more, if needed); 2 tablespoons butter; 2 yellow onions (peeled and sliced); 1 garlic bulb (halved cross-wise (peel left on)); 2 cups red wine (or beef stock); 28 ounce can of whole peeled tomatoes; 15 ounce can of whole peeled tomatoes; 1-2 cups beef stock (more if needed); Salt, pepper, and crushed red pepper to taste; 2 cups yellow grits; 6 cups water; 2 cups whole milk; 1 cup shredded cheese (sharp cheddar and/or pepper jack ); 1 teaspoon cayenne powder (more or less to taste); 1 teaspoon paprika; Salt and pepper to taste

16 steps

Prep:20minCook:3h 30min

This recipe for shredded beef with cheesy grits is comfort food at its finest. How could you not love a comforting bowl of beef with grits on a cold night?

Updated at: Thu, 17 Aug 2023 13:16:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories709.6 kcal (35%)

Total Fat40.2 g (57%)

Carbs37.3 g (14%)

Sugars9.5 g (11%)

Protein38.3 g (77%)

Sodium953.8 mg (48%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Brown the Beef:

Step 1

Preheat oven to 375ºF.

Step 2

Pat the chuck dry and season all over with salt and pepper. Heat the oil in a wide ovenproof pot over medium-high heat. Once hot, add the beef without crowding the pan and cook in batches, 3-4 minutes per side until completely browned all over. Transfer to a bowl If there is a lot of excess oil in the pot, strain it off (without losing the fond).

Cook the Onions and Garlic:

Step 3

Melt the butter into the same pot over medium heat. Add the onions and cook, stirring often, for 7-8 minutes until browned. Add the garlic bulb, cut-side down, and cook for 1 minute until fragrant. Season all over with salt and pepper.

Deglaze the Pot:

Step 4

Pour in the wine and scrape up any browned bits stuck to the bottom. Bring to a boil.

Step 5

Add both cans of whole peeled tomatoes and the beef stock. Season with salt, pepper, and crushed red pepper. Bring to a boil and then turn off the heat.

Braise the Beef:

Step 6

Return the beef to the pot. Flip the garlic bulbs so they are cut-side up and the garlic is sitting slightly on top of the pot.

Step 7

Transfer to the oven and bake for 3 hours until tender. Stir the beef occasionally and spoon broth over the garlic as it cooks.

Shred the Beef:

Step 8

Remove the pot from the oven. Scoop out the garlic and transfer it to a plate. Carefully pop the cloves of garlic out of the skin. Discard the garlic. Using a fork, mash the cloves into a paste.

Step 9

Transfer the beef to the same plate and shred it with two forks.

Step 10

Lightly mash the tomatoes with a spoon.

Step 11

Return the garlic paste and shredded beef to the pot and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add more liquid as necessary and stir occasionally to keep it from burning. Taste and season to your preferences.