Shredded Beef with Cheesy Grits | Tried and True Recipes (2024)

4.16 from 25 votes

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 3 hours hours 50 minutes minutes

Shredded Beef:

• 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

Cheesy Grits:

• 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

Brown the Beef:

• Preheat oven to 375ºF.

• 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:

• 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:

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

• 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:

• 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.

• 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:

• 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.

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

• Lightly mash the tomatoes with a spoon.

• 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.

Prepare the Cheesy Grits:

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

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

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

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

To Serve:

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