A classic brunch dish in the French Quarter in New Orleans. Enriched with creole flavors this is comfort food at its best!
Combine the salt, cayenne pepper, and black pepper. Set aside.
Cut the meat into 2" squares. With a mallet, pound each piece of meat until slightly flattened.
Sprinkle with seasoning mix and dredge in the flour. Shake off excess flour. Turn pieces of meat over and repeat the process.
In a large cast-iron pot or enameled cast-iron, heat the oil over medium heat. Add the meat several pieces at a time and brown evenly on both sides, being careful not to overcrowd. Remove and place on a paper towel-lined plate. When all of the meat is browned, set aside.
Remove any burnt drippings from the pan, add the oil. When hot, add the onions, bell pepper and celery, cook, stirring occasionally, in oil until vegetables are wilted, 6 to 8 minutes. Add the tomatoes and garlic. Cook, stirring often, for 4 to 6 minutes.
Return the browned meat to the large heavy pot, add the beef broth, sautéd vegetables, wine, bay leaves, thyme, oregano, and basil.
Reduce heat to a medium, simmer partially covered for 1 to 1 1/2 hours. Stir occasionally.
Meanwhile, cook the cheese grits.
When ready to serve, remove the bay leaves, add the green onions and parsley.
Taste. Add seasonings if necessary.
Serve with cheese grits and biscuits.