Braised Sirloin Tips Marose Recipes

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 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.

BEST EVER BRAISED SIRLOIN TIPS

Steps:

• 1. Preheat the oven to 300F.
• 2. Cut the beef into 1 inch (or slightly smaller) cubes, discarding any fat or gristle. Most of the "silver skin" can remain as it will melt in the long cooking.
• 3. Toss the beef in the black pepper.
• 4. Using a large Dutch oven or similar oven-safe pan with cover, melt 2 Tbl of the beef fat on medium-high heat. Brown the beef in small batches, adding fat as necessary. Adjust the heat to prevent the pan drippings from burning. Remove the last of the beef from the pan.
• 5. Discard any excess fat leaving enough in the pan to lightly saute the onions and garlic. Cook the onions and garlic for 2 to 3 minutes, stirring to coat them with the pan drippings.
• 6. Stir together the wine, soy sauce, water and demi-glace paste until the paste is dissolved.
• 7. Add the browned beef cubes and the liquids to the onions and garlic and bring to a simmer.
• 8. Cover and simmer in the oven for 1 1/2 hours or until the meat is fork tender.
• 9. Continue to simmer on top of the stove and slowly add the dissolved cornstarch, stirring to prevent lumps. This should quickly thicken the liquid to a rich gravy. Simmer another minute, if the gravy has not thickened to your liking, add more dissolved cornstarch but be careful! Too much cornstarch will turn the gravy into a sticky goo.
• 10. Taste and adjust with salt if needed.
• 11. Serve hot over rice, potatoes or noodles.

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.