Best Aunt Jujus Beef Tips With Caramelized Onions Recipes

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BEEF TIPS & CARAMELIZED ONION CASSEROLE



Beef Tips & Caramelized Onion Casserole image

The inviting flavor of beef sweetened with rich caramelized onions makes this a recipe you'll want to repeat. Mashed potatoes make the perfect partner. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 15

4 pounds beef sirloin tip roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
4 large sweet onions, halved and thinly sliced
3 tablespoons butter
4 garlic cloves, minced
2/3 cup all-purpose flour
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup heavy whipping cream
8 slices French bread (1/2 inch thick), toasted
1 cup shredded part-skim mozzarella cheese

Steps:

  • Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13x9-in. baking dish., In the same skillet, cook onions in butter over medium-low heat for 25-30 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Preheat oven to 325°. Stir flour into onion mixture until blended; gradually add consomme and broth. Stir in Worcestershire sauce and bay leaves. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over beef., Cover and bake 1 hour. Carefully stir in cream; discard bay leaves. Bake, uncovered, 25-35 minutes or until meat is tender. Place toast over beef mixture; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 585 calories, Fat 26g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 1039mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 56g protein.

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS



Classic Beef Brisket With Caramelized Onions image

This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that's not too lean. You want it well-marbled with fat or the result will be dry, not juicy.

Provided by David Tanis

Categories     dinner, meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika (preferably Hungarian)
Pinch of cayenne
5 to 7 pounds beef brisket, not too lean
1 cup red or white wine
12 cloves
1 whole head of garlic
3 bay leaves
3 allspice berries
6 large onions, peeled, and sliced crosswise 1/4-inch thick
3 tablespoons olive oil
Parsley sprigs, for garnish
1/4 cup slivered scallions (optional)

Steps:

  • In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
  • Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
  • Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
  • Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
  • To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
  • Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 40 grams, Carbohydrate 14 grams, Fat 81 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 31 grams, Sodium 1149 milligrams, Sugar 5 grams, TransFat 0 grams

RICH BRAISED BEEF WITH MELTING ONIONS



Rich braised beef with melting onions image

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 10

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

Steps:

  • Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
  • Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium

BEEF AU JUS



Beef Au Jus image

This is the most minimalist method for doing a quick au jus for your prime rib of beef.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup beef fat drippings from a prime rib or other roast beef (see footnote)
1 ½ tablespoons all-purpose flour
2 cups beef broth
salt and ground black pepper to taste

Steps:

  • Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
  • Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
  • Boil mixture until it thickens slightly; season with salt and pepper to taste.

Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg

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