Shredded Beef with Cheesy Grits

Ingredients 
1 pound Sirloin Tip Round Steak 
1 tablespoon paprika 
1 tablespoon dried chili powder 
1 tablespoon ground coriander seeds 
1 tablespoon ground cumin seeds 
Kosher salt and freshly ground black pepper 
2 tablespoons canola oil 
2 tablespoons extra-virgin olive oil 
1 large yellow onion, roughly chopped 
4 cloves of garlic, smashed 
1 bundle fresh thyme 
1 fresh bay leaf  
¼ cup tomato paste 
1 (12 ounce) Beer (craft/lager works)
2 cups beef stock 
Parsley, roughly chopped, for garnish 
Cheese Grits
2 cups milk 
2 cups chicken stock 
1 cup yellow quick grits 
½ cup grated white cheddar
3 tablespoons butter 
Kosher salt and freshly ground black pepper                                                                                                                                                                                 
Directions
Preheat oven to 375 degrees Fahrenheit. 

Season the beef evenly with paprika, chili powder, coriander, cumin, salt, and pepper. 

Heat the 2 tablespoons canola oil in a dutch oven pot or heavy-bottomed pot over medium-high heat until oil is hot, about 2 minutes. Cook the beef in the pot and brown on each side, about 10 to 12 minutes. Remove the pork from the pot and place on a clean plate. 

Add 2 tablespoons extra-virgin olive oil to the pot and saute the onions, garlic until translucent, about 5 minutes. Stir in the fresh thyme and bay leaf. Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with beer and reduce the liquid by half. Add the beef stock and transfer the beef to the pot. Cover the beef and put into the oven and cook for 3 ½ hours. Remove the beef from the oven and shred the meat apart with two forks. 

Bring the stock to a simmer on the stove and reduce the braising liquid by half; stirring occasionally. 
In a large saucepot, prepare the grits by bringing the milk and chicken stock to a boil. Reduce heat to low and slowly, whisk in the grits. Cook grits, whisking constantly, until they are tender, about 40 minutes. Add more liquid if needed. Whisk in the cheddar, butter, salt and pepper to taste. Cover grits with plastic wrap to keep warm. 

Serve on a plate topped with the braised beef and parsley. Cook with soul. Eat with pleasure! 

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