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

FAQs

What meat goes well with cheese grits? ›

Pork chops are one of our absolute favorite foods to eat with grits. The main reason why we think this is such a perfect combo is because of the fat content of the pork.

Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling. This is the stuff we need to make delicious juicy pulled beef.

Corn was dried, boiled, and rinsed so the hominy could be used as a staple or ground into "flour" or grits. Grits served with fried eggs, O.J., coffee (cafe au lait if you use a New Orleans blend), Mimosas or Bloody Marys for a brunch, as we say in south Louisiana: "mais-oui, you'll bring da house down fo' sho!"

Follow these tips for creamy, flavorful grits. Grits are a Southern soul food staple and the ultimate creamy comfort food. The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture.

They provide carbohydrates, fiber, and several important vitamins and minerals. Grits are also naturally gluten-free and low in fat and sodium. Grits can be eaten at any meal and they are especially nutritious when paired with vegetables, fruits, unsaturated fats, and lean protein sources.

Creamy, cheesy piping-hot grits topped with spicy sausage – I don't think it gets much better than that on a cold day. Breakfast, lunch or dinner – this dish is perfect anytime! Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk.

Things You Should Know

Cook a 2 lb (900 g) boneless beef rump roast with 1 cup (250 mL) of beef broth in a slow cooker on high for 5-6 hours to get perfectly shreddable beef.

In this case, you can retain the meat's moist texture in the refrigerator or freezer by incorporating cooking juices within the sealed container. The key is to ensure the shredded meat is sufficiently drenched in juices before putting it away.

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

What is antebellum grits? ›

Their Antebellum grits are made from heirloom white or yellow corn varieties — and stone-ground.

Shrimp and grits is Charleston's culinary signature, with grits being South Carolina official state food since 1976.

Similar to the rice in tamago kake gohan, the hot grits gently “cook” the egg, turning the slippery white and runny yolk into a creamy, emulsifying sauce.

During the process of nixtamalization the corn kernels are soaked and then dried. The whole soaked and dried corn is called hominy and the ground corn is called masa harina. What are the black/dark specks in my grits? The black/dark specks you see in your grits are the particles of germ that are left in the product.

The best side dishes to serve with shrimp and grits are collard greens, biscuits, sweet potato fries, mashed sweet potatoes, tempeh, mac and cheese, rosemary bread, cornbread, green beans and potatoes, lima beans, cheesy breadsticks, creamy pea soup, baked potatoes, wedge salad, eggplant rollatini, fried okra, ...

Grits are typically served with whole milk or cream, butter, cheese, maple syrup, bacon or fried fish, making a delicious comfort dish, like our Cheesy Grits with Seared Mushrooms.

Since grits typically lack flavor, they are often cooked with butter, cheese, cream, or gravy, and topped with shrimp, mushrooms, ham, or bacon. Shrimp and grits, a traditional Southern preparation, serves as many peoples' introduction to rich, creamy grits.

"Grits are inherently Southern, so they identify as a taste of the South across cultures," she says. Murray theorizes that grits can be traced back much further than to the kitchens run by African American and white women in the antebellum South.