Everyone in our family LOVED this dinner. My husband and I ate the beef over the jalapeno cheddar grits and I gave the beef to the boys on tacos. My husband already asked me to make this regularly.
Slow-Cooked Beef
-1 (15 oz) can tomato sauce
-2 Tbsp apple cider vinegar
-2 Tbsp hot sauce (I like chipotle)
-1 Tbsp brown sugar
-1 Tbsp smoked paprika
-1/2 Tbsp chili powder
-1 tsp cumin
-1 tsp salt
-1/2 tsp garlic powder
-1/2 tsp black pepper
-1 flank steak
-desired toppings: shredded cheese, cilantro, pickled red onions, sliced avocado, sour cream, salsa etc.
Jalapeno Cheddar Grits
-1 c cornmeal
-2 Tbsp butter
-1 Tbsp sugar
-1/2 tsp salt
-1/4 c pickled jalapenos, diced
-1/2 c cheddar cheese
In a greased slow cooker, stir together the tomato sauce, vinegar, hot sauce, brown sugar, smoked paprika, chili powder, cumin, salt, garlic and pepper. Add the beef, stirring to coat. Cook on low for 8 hours or high for 4 hours, then shred meat.
A few hours before serving, combine 1 c cornmeal and 4 c water, whisk to combine. Set aside and soak for 2-4 hours. Half an hour before serving, place pot with cornmeal and water over medium heat and bring to a simmer. Add butter, sugar and salt. Cook, stirring regularly, until cornmeal thickens, about 15 minutes. Stir in cheese and jalapenos, then serve grits in a bowl with meat and sauce spooned over top and desired toppings to finish it off.
