Braised Sirloin Tips Marose Recipes

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.

BEER-BRAISED SIRLOIN TIPS WITH MUSHROOM SAUCE

Steps:

• Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp. salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix.
• Remove and discard the stems from the shiitakes, if using, and trim the stem ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 inch thick.
• Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with the remaining steaks.
• Reduce the heat to medium, add 1 Tbs, of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the mushrooms soften and brown, 4 to 6 minutes. Pour in the beer and Worcestershire. Scrape the bottom of the pan with the spoon, raise the heat to medium high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes. Return the steaks and any accumulated juices to the pan, cover tightly with a lid or foil, and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total. Transfer the steaks to a cutting board and slice them thinly. Cut the remaining 1 Tbs. butter into four peices and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices topped with the sauce.

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.

CATHERINE'S SIRLOIN TIP ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
• Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
• Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
• To serve, slice thinly against the grain, and use pan drippings for gravy.

BRAISED BEEF SIRLOIN STEAKS

Steps:

• Preheat oven to 375 degrees F. In a dutch oven, heat the vegetable oil over medium high heat. Season both sides of the sirloin steaks with salt and pepper, place them in the pot and cook for a few minutes on each side until browning occurs. Remove steaks and set aside. In the same pot, stir in the onion and carrot. Add the sun dried tomatoes and garlic. Stir and saute until the vegetables cook down, about 2 minutes. Stir in the balsamic vinegar and cook for one minute. Add the water and beef base, cook while stirring until the beef base dissolves. Sprinkle in the parsley. Put the steaks back into the pot, cover, and cook in the oven for 3 hours. Check periodically to make sure the liquid isn't reducing to much. Add more water if needed. Serve over mashed potatoes, polenta, or rice.

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.

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.

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 SIRLOIN TIPS - MAROSE

Steps:

• Heat 1 tablespoon of the butter in skillet. Add fresh mushrooms and cook until they just begin to turn brown. Put into deep casserole. Add remaining 2 tbsp. butter and oil to skillet and heat. Brown meat on all sides; remove to the casserole where the mushrooms are waiting. Stir into skillet the 3/4 cup bouillon, wine, soy sauce, garlic, and onion. Heat, scraping bottom of skillet to salvage all the particles. Blend cornstarch with the 1/3 cup bouillon. Add to skillet, stirring constantly, and cook until mixture thickens. Pour into casserole, cover and cook at 275 F for 1 hour. Stir in the mushroom soup until smooth, check for seasoning; it may need a little salt. Serve accompanied by noodles or rice.