Braised Sirloin Tip Recipes

PAN SEARED SIRLOIN STEAK TIPS

Steps:

• Bring a large frying pan, skillet, or griddle with the olive oil to high heat. The oil should begin to shimmer, and should be just starting to smoke.
• Season the steak tips with steak seasoning, then add the cubed sirloin steak tips along with herbs for aromatics. Cook for about 4 minutes, or until all sides are browned. If you are using a small pan, cook the meat in batches to prevent over crowding the meat.
• Just before serving, add the tablespoon portion pat of butter and baste the melted butter over the cooked steak tips for about 30 seconds. Serve immediately. Garnish with chopped parsley, if desired.

OVEN ROASTED BEEF SIRLOIN TIP ROAST

Steps:

• Preheat oven to 325 degrees.
• Pat the beef dry with paper towels and season with the salt and ground black pepper.
• Add the olive oil and to a large Dutch oven and place over medium-high heat.
• Once the pan is hot, sear the beef on all sides - about 2-3 minutes per side.
• While beef is searing, whisk together the soy sauce, hot coffee, garlic, and oregano.
• Once the beef has been seared, pour the liquid over the beef.
• Push the two bay leaves into the liquid and then surround the beef with the sliced onions.
• Place a lid on the pan and roast in the oven for 4 hours, turning the beef over every 30 minutes. (If the liquid evaporates too much, add 1/4 cup of water.)
• Once cooked, remove the beef from the pot and place it onto a cutting board. Cover the beef with aluminum foil and let it rest for at least five minutes before slicing.
• While the beef rests, place the pot onto a burner and turn the heat to medium-high.
• Whisk together the cornstarch and water. Once the liquid comes to a boil, pour the cornstarch mixture into the pot and whisk to thicken. Turn off the heat.
• Slice the beef, plate with sides and top with the gravy. Garnish and serve immediately.

BRAISED TRI-TIP ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
• Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.
• Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.

BEEF TIPS & GRAVY

Steps:

• In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
• Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
• Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
• To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
• Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

GRANDPA'S BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BRAISED SIRLOIN TIP

Steps:

• 1. Heat oven to 350. Cube Sirloin into 1" pieces.
• 2. In skillet heat oil and brown the meat.
• 3. When the meat is brown add the rest of the ingredients and heat to boiling. Transfer into a casserole dish and bake covered 2 hours.
• 4. In the last 15 minutes of cooking mix 2 Tablespoons of cornstarch with 1/4 cup of water and pour over top. Sauce will thicken.
• 5. I serve this with rice or twice baked potatoes.

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

BRAISED SIRLOIN TIPS

Steps:

• Be sure all visible fat is trimmed off the meat.
• Brown on all sides in a large heavy skillet.
• Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder.
• Heat to boiling.
• Reduce heat, cover, and simmer 1 hour, or until meat is tender.
• Blend cornstarch and water and stir gradually into the stew.
• Cook, stirring constantly, until gravy thickens and boils.
• Cook 1 minute more.
• Serve over rice.

BRAISED SIRLOIN TIPS OVER RICE

Steps:

• Brown beef in hot oil.
• Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms.
• Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender.
• Add water chestnuts and pea pods.
• Blend cornstarch and water; stir in gradually to meat mixture.
• Cook, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Serve immediately over rice or noodles.
• You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.

BRAISED SIRLOIN TIPS WITH RICE

Steps:

• Saute` mushrooms and bacon* pieces in butter until lightly browned; spoon into a casserole.
• Add remaining butter and olive oil to skillet; add meat, and brown on all sides.
• Spoon over mushrooms.
• Combine bouillon, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage all particles.
• Blend cornstarch with bouillon; stir into wine mixture.
• Cook, stirring constantly, until smooth and thickened.
• Spoon over the meat, stirring gently to mix.
• Cover and bake at 275o F for 1 hour. Add mushroom soup, stirring until smooth.
• Add salt to taste.
• Bake 10 to 15 minutes more.
• Serve over cooked rice.
• *Original recipe did not contain bacon.