TomFreeland's Notes:
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1.5 pounds
round of beef
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1 teaspoon
salt
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1 teaspoon
chopped fresh thyme
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1 teaspoon
ground black pepper
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1 tablespoon
chopped garlic
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1/8 teaspoon
cayene
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2 tablespoons
flour
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2 tablespoons
cooking oil
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1 cup
chopped onion
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1/2 cup
chopped bell pepper
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1/2 cup
chopped celery
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1 cup
chicken stock (may need slightly more)
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1 cup
roughly chopped canned Italian tomatoes with juice
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2 cups
water
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1 cup
white grits
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salt and pepper to taste
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Trim the beef and cut into about 2-3 inch squares, set on a plastic wrap, cover with the wrap, and pound thin.
Ask the hotline about this step!Mix together the salt, thyme, black pepper, garlic, cayenne and flour, then toss the meat in it to coat thoroughly.
Ask the hotline about this step!Heat the oil in a cast iron dutch oven or a similar pan until it is quite hot. Add the meat/seasoned flour (including what is loose in the bowl) and cook until browned on both sides. Remove the meat to a dish.
Ask the hotline about this step!If there isn't enough oil in the dutch oven to sweat the onions, add a little. Put the onions in and sweat until soft, then add the bell pepper and celery and cook until it is soft. You might need to turn the heat down slightly; you do not want to brown the vegetables, but you want to thoroughly soften them.
Ask the hotline about this step!Add the tomatoes and stock to the dutch oven and bring to a simmer. Return the meat to the dutch oven and cook at a simmer for 50 minutes to an hour, stirring occasionally, uncovered. Add additional stock if it gets too dry. There will be a moment when the liquid transforms from vegetables and stock to gravy; that, and when the meat is tender, is when it is done.
Ask the hotline about this step!Meanwhile, when you have about forty minutes to go on the meat and gravy, put the 2 cups of water along with a large pinch of salt in a saucepan and bring to a simmer. Slowly add the grits stirring constantly and bring to a simmer and cook for a half hour, until soft and done. You might need a small amount of additional water.
Ask the hotline about this step!When the meat is tender and the liquid is gravy-like, taste for salt and pepper. Serve over the cooked grits.
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