Slumgullion Approximated from memory of Grandma's. To the Bros. heritagebeefcomfort Equipment Enameled Dutch ovenWooden spoonSmall saucepan with tight lid (for rice)Strainer (Optional) Ingredients Dish A 4 g salt 2 g black pepper Dish B * 360 g white rice, rinsed until water runs clear Dish C * 540 ml water for rice Dish D * 4 white sandwich bread Dish E 40 g butter for bread, room temperature, soft enough to spread In its Jar 1000 g stewed tomatoes (Grandma's, thawed), thawed overnight in the fridge In its Package 500 g ground beef * larger than my standard 90ml prep dish Steps Start the rice. Combine rinsed rice and water in the saucepan, bring to a boil, drop to lowest heat, lid on tight, cook 18 minutes, then rest off heat 10 minutes. Done with the saucepan. Meanwhile, heat the Dutch oven over medium-high. Add the ground beef and break it up with the wooden spoon. Cook 8–10 minutes until browned and most liquid has cooked off. Strain out rendered beef fat, then return beef to dutch oven. Done with the Strainer. Pour in the thawed stewed tomatoes, scraping any fond off the bottom of the pot. Stir in salt and pepper. Drop the heat to low and simmer uncovered for 30 minutes, stirring every 5 minutes or so. The mixture should thicken to a loose stew — coats the spoon but still pours. Taste and adjust salt and pepper. Done with the Dutch oven. Spread butter generously across one side of each slice of bread — do not toast. The whole point is the soft cold bread against the hot stew. Plate over rice. Serve the buttered bread on the side. If you have ginger brandy, raise a glass: "To the Bros."