Shredded Beef with Cheesy Grits

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?

Good

% Daily Values based on a 2,000 calorie diet

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).

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.

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.

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.

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.

Step 12

In a large saucepan, bring 6 cups of water to a boil.

Step 13

Add the grits, whisking as you add them to the water. Reduce heat, whisking regularly for 6 minutes until they begin to thicken.

Step 14

Add the milk and cook over low heat for 20-25 minutes. whisking regularly, until the grits are thickened and tender.

Step 15

Season with salt, pepper, cayenne, and paprika. Add the cheese and whisk to incorporate. Once melted and thick, turn off the heat.

Step 16

Divide the cooked grits between shallow bowls and spoon the shredded beef on top. Enjoy!

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