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

FAQs

What meat goes well with cheese grits? ›

Cheese grits are always good for breakfast. Serve them alongside eggs, bacon, and toast or biscuits. Or make a breakfast bowl with cheese grits topped with a fried egg and crumbled bacon or sausage! For supper, serve them with some savory grilled pork chops, seasoned grilled fish, or a delicious pork rib ragu.

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!"

Grits alone are not high in fat, but they often have butter, oil, or cheese added, adding a significant amount of saturated fat and calories. Be mindful of the preparation method and choose a variety of lower-calorie items like vegetables and fruit to serve with them.

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. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Another reason is that there may not be enough liquid. It's important to use the right amount of liquid to keep the beef moist and tender. How do you cook beef so you can shred it? Typically, beef is cooked low and slow to make it tender enough to shred.

The most likely cause of this is overcooking. As meat cooks, its muscle fibers shorten in both length and width and eventually squeeze out the juices they normally hold.

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.

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.

In 1976, South Carolina declared grits the official state food, calling them a "symbol of its diet, its customs, its humor, and its hospitality." There are four basic varieties of grits: traditional stone-ground, quick-cooking, instant, and hominy.

What is antebellum grits? ›

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

Aside from lots of delicious cheese, these grits get their extra creaminess by cooking them in milk. Yep. No water here! Grits are often synonymous with the South and are considered not only a Southern staple, but a tradition.

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.

Baking soda breaks through the structure of the grains of corn, encouraging gelatinization of the grits' starches so that they absorb liquid, thicken up, and get creamy in no time.

The best side dishes to serve with cheese grits are ricotta, green beans with bacon, sausage and potatoes, scrambled eggs, smoked cod, pulled pork, coconut shrimp, egg bites, sauteed mushrooms, grilled asparagus, fried green tomatoes, cornbread, spinach salad, fried chicken, roasted Brussels sprouts, and collard greens ...

Grits, a porridge made from ground corn, are a beloved breakfast staple in the southern United States. While grits are often paired with rich accompaniments like butter, cheese, ham, and sausage, they can easily be incorporated into a healthy diet.

Some recipes incorporate sausage or bacon, while others use different types of cheese or vegetables. My version of shrimp and grits incorporates crispy bacon, which adds a delicious smoky flavor, and a generous amount of sauce for drizzling over the creamy grits.

Grits are a staple in the modern Southern kitchen. Made for breakfast (with butter, jam, jelly, cheese or sugar for garnish and flavorings) or for dinner (usually with shrimp or fried fish), ground corn never tasted so good.