BRAISED SIRLOIN TIPS OVER RICE
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
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 TRI-TIP ROAST
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
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.
SIRLOIN TIP ROAST
Make and share this Sirloin Tip Roast recipe from Food.com.
Provided by Alan Leonetti
Categories Roast Beef
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place roast in the refrigerator a couple of days ahead of time.
- Set the roast at room temperature for 1 hour prior to cooking.
- Thoroughly rinse the roast& pat dry with paper towel.
- Generously salt& pepper the roast on all sides.
- Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- Set a wire rack in another roasting pan,& then set the roast onto the rack.
- Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
- Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
- Generously brush roast with Dijon mustard.
- Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board& carve immediately& serve.
- Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.
Nutrition Facts : Calories 40, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 697.8, Carbohydrate 4.4, Fiber 0.1, Sugar 0.1, Protein 0.8
CATHERINE'S SIRLOIN TIP ROAST
This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls.
Provided by Kate Holmgreen
Categories Main Dish Recipes
Time 1h45m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 0.9 g, Cholesterol 138.3 mg, Fat 10 g, Fiber 0.1 g, Protein 48.3 g, SaturatedFat 3.5 g, Sodium 132 mg
HERB RUBBED SIRLOIN TIP ROAST
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
Provided by Joel Manthei
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
- Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g
BEEF SIRLOIN TIP ROAST
This meaty sirloin tip roast, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. It is my husband's favorite. -Burgess Marshbanks, Buies Creek, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
BRAISED SIRLOIN TIPS
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
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
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
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
BRAISED BEEF TIPS OVER RICE
Make and share this Braised Beef Tips over Rice recipe from Food.com.
Provided by Peytons Mom
Categories Meat
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef tips in olive oil until brown.
- In a slow cooker, add browned beef tips. Stir in Consume, cranberry juice, soy sauce, garlic, onion, & brown sugar.
- Cook until beef tips are tender (about 6 hours on medium heat).
- Mix corn starch with water, add to slow cooker. Cook until gravy becomes desired thickness.
- Serve over rice.
Nutrition Facts : Calories 81.2, Fat 4.5, SaturatedFat 0.6, Sodium 645.8, Carbohydrate 8.6, Fiber 0.1, Sugar 4.9, Protein 1.9
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