Shredded Beef with Cheesy Grits

This shredded beef with cheesy grits is one of my favorite comfort meals. Tender, savory beef paired with spicy, rich, cheesy grits. Perfect on a cold day!

4.25 from 28 votes

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Prep Time: 20

Cook Time: 3 30

Total Time: 3 50

Servings:

Calories: 678kcal

Equipment

Large pot
Large saucepan
Whisk

Ingredients

Shredded beef:

3 pounds chuck roast (fat trimmed and cut into large pieces)
2 tablespoons neutral oil (plus more, if needed)
2 tablespoons butter
2 yellow onions (peeled, halved, and thinly sliced)
1 head garlic (halved cross-wise, peel left on)
2 cups red wine (or beef stock)
3 (15-ounce) cans whole peeled tomatoes
2 cups beef stock (plus more if needed)
3 teaspoons kosher salt (plus more to taste)
1½ teaspoons black pepper (plus more to taste)
½ teaspoon crushed red pepper (plus more to taste)

Cheesy grits:

2 cups old-fashioned grits
6 cups water
2 cups whole milk
4 ounces sharp cheddar cheese (shredded, yielding about 1 cup total)
1½ teaspoons kosher salt (plus more to taste)
1 teaspoon paprika
½ teaspoon cayenne powder (plus more to taste)
Black pepper to taste

For serving:

¼ cup Italian parsley (finely chopped)

Instructions

Brown the beef:

Preheat oven to 375ºF.
Pat the chuck dry and season all over with 3 teaspoons of kosher salt and 1½ teaspoons black pepper.
Heat the oil in a large ovenproof pot over medium-high heat. Once hot, add the beef without crowding the pot and cook in batches, 3 to 4 minutes per side until completely browned all over. Transfer to a bowl.
If there is excess oil in the pot, strain it off; avoid scraping out the fond.

Cook the aromatics:

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

Deglaze the pot:

Pour in 2 cups of red wine and scrape up any browned bits stuck to the bottom. Bring to a boil.
Add the cans of whole peeled tomatoes and 2 cups of beef stock. Season with more kosher salt, black pepper, and ½ teaspoon crushed red pepper. Bring to a boil and then turn off the heat. Taste and season to your preference.

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.
Cover the pot and transfer it to the oven. Bake for 2½ to 3 hours until tender. Stir the beef occasionally and spoon broth over the garlic as it cooks. Add more beef stock if the liquid evaporates too quickly.

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 skins. Using a fork, mash the cloves into a paste.
Transfer the beef to the same plate and shred it with two forks.
Skim off excess fat or oil from the top of the liquid in the pot and discard it. Lightly mash the tomatoes with a spoon.
Return the garlic paste and shredded beef to the pot and bring to a boil. Reduce the heat to low and simmer uncovered for 20 to 30 minutes to reduce the broth further. 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 the heat and whisk regularly for 6 minutes until they begin to thicken.
Add the milk and cook over low heat for 20 to 25 minutes, whisking regularly, until the grits are thick and tender.
Add 1½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon cayenne powder. Add black pepper to taste.
Add the shredded cheese and whisk to incorporate. Once melted and thick, turn off the heat. Taste and season again to your preferences.

To serve:

Divide the cooked grits between shallow bowls and spoon the shredded beef on top. Finish with freshly minced parsley. Enjoy!

Nutrition

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