Beef brisket with blue cheese grits recipe

Ingredients

• 4 pounds (1.8 kg) beef brisket
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 3 tablespoons extra-virgin olive oil
• 2 large yellow onions, roughly chopped
• 6 to 8 carrots, cut into chunks
• 6 large cloves garlic, roughly chopped
• ½ cup (120 ml) balsamic vinegar
• 3 cups (720 ml) beef stock
• 1 cup (240 ml) red wine
• 4 sprigs rosemary
• 2 bay leaves

• 1 teaspoon kosher salt
• 2 cups (340 g) grits
• 1 tablespoon butter
• ⅓ cup (80 ml) half-and-half
• ¼ cup (30 g) crumbled blue cheese

1. Preheat the oven to 350°F (175°C).
Prepare the Brisket
2. Season the beef with the salt and pepper.
3. In a large Dutch oven, heat the oil over medium-high and brown the brisket on all sides. Transfer it to a plate.
4. Add the onions, carrots, and garlic to the pot and cook until they are softened, about 15 minutes. Add the vinegar and scrape up any bits on the bottom of the pan, and then add the beef stock, wine, rosemary, and bay leaves. Return the beef to the pot. Cover the pot and braise the beef in the oven until tender, about 3 hours, turning it every 45 minutes.
Prepare the Grits
5. In a medium saucepan, bring 6 cups (1.4 L) water to a boil. Add the salt. Add the grits, stirring, and bring the mixture to a simmer over low. Cover and continue to simmer for 20 to 30 minutes, stirring regularly. Remove the pot from the heat, and stir in the butter, half-and-half, and blue cheese until the desired consistency is reached.
6. When ready to serve, remove the brisket from the pot and allow to rest before slicing into pieces against the grain. Spoon a portion of the grits onto each plate and top with slices of meat and a couple spoonfuls of the cooking liquid, carrots, and onions.