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Grits and Grillades

Grillades

1 1/2 lbs beef chuck roast (in 1" cubes)
flour (for dusting)
1 lg yellow onion (diced)
3 stalks celery (diced)
1 28oz can whole peeled tomatoes (crushed)
1/2 bottle dry red wine
1 tbsp beef base or 1 boullion cube
3/4 cup water
1 star anise
3 cardamom pods (ground)
1 tsp ground fennel seeds
2 tsp ground cumin
1/2 tsp cinnamon
pinch nutmeg
oil for browning beef

Preheat oven to 250 degrees F. Place lg pot on burner over medium to medium-high heat and add oil. Season beef cubes w/ salt and pepper then dust in flour. Brown cubes of beef in batches, do not over crowd the pan. When last batch is finished, remove from pan. Turn heat down to medium-low and add onions and celery. Saute onions and celery over med-low heat until very soft and translucent (about 10 minutes, maybe more). Do not allow the onions to caramelize. When onions are soft, add all the spices to the pan, and stir for 30 seconds to 1 minute, until their fragrance has been released. Turn heat up to medium and add red wine to deglaze the pan. Stir. Allow the red wine to come to a boil then add the can of tomatoes (include the juice, but be sure to crush them), and the browned beef. Add the beef base and water. Return to a boil.

If the pot is oven proof, cover with aluminum foil (or a lid), and carefully place in the oven. Cook at 250 for 3-4 hours, stirring 2 or 3 times, until beef is fork-tender. When finished cooking, taste, then season with salt and pepper as necessary. Serve over yellow corn grits and garish with sliced green onions. Bon Appetite!

Grits

1 cup yellow grits (or polenta)
2 cups whole milk
2 cups water plus extra
2 tbsp butter
salt and Pepper

Heat a pot with milk and water over medium-high heat. Stir occasionaly so the milk does not scorch. Once the liquid has come to a boil, slowly pour in the grits while continuously wisking so the grits do not stick together. Reduce to low heat once the grits have come to a boil. Stir frequently until most of the liqiud has been absorbed into the grits. Taste for consistency. If the grits are too crunchy add more water and allow to absorb. Once the grits are finished remove from heat and add butter. Season with salt and pepper to taste.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Grits and Grillades
http://www.whatwereeating.com/recipes/grits-and-grillades/