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 broth until tender, then served with creamy pimento cheese grits, perfect for sopping up all the yummy juices.
1. Preheat oven to 350F.
2. To prepare beef, bring 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.
4. To prepare 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
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