Slow-Roasted Beef With Tomatoes and Pimento Cheese Recipe

Slow-Roasted Beef With Tomatoes and Pimento Cheese Grits

Beef

This recipe from Mallory Jennings owner of Demeter's Common in Lebanon is the perfect homey Sunday night dinner. Beef is braised in tomatoes, garlic, onions, red wine and beef froth until tender, then served with creamy pimento cheese grits, perfect for sopping up all the yummy juices.

Demeter’s Common

116 N College St., Lebanon, Tenn.
@demeterscommon

By Edible Editors / Photography By Angelea Presti | September 07, 2023

Ingredients

Beef

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

Cheese Grits

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

Beef

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.

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