Best Braised Sirloin Tips Marose Recipes

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BRAISED SIRLOIN TIPS



Braised Sirloin Tips image

I clipped this from the paper and tweeked it to suit my family's tastes. My DH is a real meat lover and this is a favorite of his.

Provided by Denise in da Kitchen

Categories     Steak

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs beef sirloin tip, cut into 1-inch cubes
1 (10 1/2 ounce) can beef consomme
1/3 cup red Burgundy wine or 1/3 cup cranberry juice cocktail
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon onion powder
2 tablespoons cornstarch
1/4 cup water

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.

GRANDPA'S BRAISED BEEF



Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

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 TIPS OVER RICE



Braised Sirloin Tips Over Rice image

A wonderful way to cook the less tender cuts of beef. Braising makes the meat very tender. We love to make this dish because it is very tasty.

Provided by Miss Annie

Categories     One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons oil
2 lbs sirloin steaks or 2 lbs round steaks, slice into 3 inch x 1 inch strips
2 beef bouillon cubes, dissolved in water and reserved mushroom juice to equal 10 ounces
1/3 cup red wine or 1/3 cup cranberry juice
2 tablespoons soy sauce
2 cloves garlic, minced
1/2 cup minced onion
1 (4 1/2 ounce) can mushrooms, reserve juice
1 can water chestnut, sliced,drained
1 package frozen Chinese pea pods
2 tablespoons cornstarch
1/4 cup hot water
4 cups hot cooked rice or 4 cups noodles

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.

Nutrition Facts : Calories 566.2, Fat 24.4, SaturatedFat 8.5, Cholesterol 113.6, Sodium 758.1, Carbohydrate 44.7, Fiber 2.4, Sugar 1.5, Protein 36.8

BRAISED SIRLOIN TIPS WITH RICE



Braised Sirloin Tips With Rice image

Braised Beef tips in a dark brown sauce. I first had this in 1968 on a prom date in Olney, MD at the Olney Inn. I searched for the recipe for years... this is it! SOURCE SOUTHERN LIVING- DINNER AND SUPPER COOKBOOK with modifications by Shadows

Provided by Chef Shadows

Categories     One Dish Meal

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh mushrooms, sliced
1/4 cup butter, melted divided
1 tablespoon olive oil
1 slice bacon, cut into small pieces
3 lbs sirloin, cut into 1 inch cubes
3/4 cup beef bouillon
3/4 cup red wine
2 tablespoons soy sauce
2 garlic cloves, minced
1/2 large onion, grated
2 tablespoons cornstarch
1/3 cup beef bouillon
10 3/4 ounces cream of mushroom soup, undiluted
salt
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.

Nutrition Facts : Calories 558.2, Fat 38.8, SaturatedFat 15.9, Cholesterol 131.2, Sodium 830.8, Carbohydrate 9.7, Fiber 1.1, Sugar 2.6, Protein 38.1

BEST EVER BRAISED SIRLOIN TIPS



Best Ever Braised Sirloin Tips image

These are the best tasting sirloin tips. Or at least, they are the best I've ever made. The secrets to the beefy flavor are using beef fat (saved from making stock) to brown the beef and using beef demi-glace paste in the liquid the beef is braised in. Braising the beef in the oven means you don't need to watch it while it...

Provided by Heidi Hoerman

Categories     Gravies

Time 2h45m

Number Of Ingredients 11

2 1/2 lb beef sirloin tip roast (or similar lean cut)
1/2 tsp black pepper, freshly ground
3 to 4 Tbsp beef fat (or vegetable oil)
1 large sweet onion, finely chopped
4 large cloves garlic
1/2 c dry red wine (merlot works well)
1 Tbsp soy sauce
1 1/2 c water
2 Tbsp beef demi-glace paste
2 Tbsp cornstarch dissolved in about 1/4 cup water
salt, if needed to adjust final flavor

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.

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