Ingredients
- 4-5 pounds beef roast
- 1 tablespoon Maldon or kosher salt
- 3 tablespoons olive oil, divided
- 2 yellow onions, sliced
- 5 garlic cloves, minced
- 1 1/2 cups red wine
- 1 cup beef broth
- 2 (32-ounce) cans whole tomatoes
- 3-4 bay leaves
- 2 tablespoons cracked pepper
- 1 tablespoon Worcestershire sauce
- 1/2 cup chopped fresh parsley
- 5 cups water
- 3 1/2 cups heavy cream, divided
- 2 tablespoons salt
- 3 tablespoons butter
- 2 bay leaves
- 2 cups stone ground grits
- 1 cup cheddar cheese
- 1 tablespoon sour cream
- 2 tablespoons pimentos
- 1 teaspoon stone ground mustard
Instructions
1. Preheat oven to 350F.
2. Bring beef to room temperature. Salt generously. Heat 2 tablespoons olive oil in a large Dutch. Sear beef on all sides until brown. Remove beef, add remaining oil, onions and garlic. Sau- té 10 minutes or until translucent. Add wine, broth, and tomatoes, scraping browned bits to deglaze pan. Return beef to Dutch oven. Add pepper, Worcestershire, bay leaves, and a little salt.
3. Cover pot and bake 4-5 hours or until beef in tender and falling apart. Serve with lots of fresh parsley on a bed of cheese grits.
Slowly bring water, 3 cups of cream (save 1/2 cup for the end), salt, butter and bay leaves to a simmer. Once “about” to boil, whisk in grits. Stir well, reduce heat to medium-low and partially cover, stirring occasionally for 12-15 minutes. Once most of the liquid is absorbed, add cheese, sour cream, pimentos, mustard and remaining cream