Beef Burgundy & Grits
Braised grassfed beef, tomatoey gravy, shiitake mushrooms, carrots, turnips, escarole, stoneground grits from Riverview Farm. This is the stuff cravings are made of. Servings: 2-3 per 2 lb casserole.
Braised grassfed beef, tomatoey gravy, shiitake mushrooms, carrots, turnips, escarole, stoneground grits from Riverview Farm. This is the stuff cravings are made of. Servings: 2-3 per 2 lb casserole.
Braised grassfed beef, tomatoey gravy, shiitake mushrooms, carrots, turnips, escarole, stoneground grits from Riverview Farm. This is the stuff cravings are made of. Servings: 2-3 per 2 lb casserole.
WHY IT’S A GOOD MEAL
INGREDIENTS
Filling: Grassfed beef, vegetable stock (onions, carrots, celery, garlic), tomatoes, mushrooms, collard greens, onions, red wine, garlic.
Grits: Stoneground Riverview farms grits, water salt. Gluten free.
REHEATING INSTRUCTIONS
Thaw completely in refrigerator, for 12-48 hours before cooking.
Preheat oven to 375°F.
Place casserole on a tray to support the bottom, tent loosely with foil and bake for 45-55 minutes.
Remove foil and bake another 10-20 minutes until edges are bubbling. Grits will crisp a little on the edges, but they won’t get a lot of color--you can also broil for 3-5 minutes. Allow casserole to rest for 10 minutes before serving.