BRAISED SIRLOIN STEAKS
These Braised Sirloin Steaks are a meat lover's dream come true: you get all the flavor of a beautifully charred steak combined with the tenderness of a slowly braised piece of meat.
Provided by Sonia! The Healthy Foodie
Categories Main Course
Time 2h40m
Number Of Ingredients 16
Steps:
- Preheat your outdoor grill to really high heat (600°F / 315°C) and your oven to 350°F / 175°C
- Grind all the spices together with a mortar and pestle or in a coffee grinder. If using a coffee grinder, be careful not to get over zealous. You want your spices to remain somewhat coarse, so they create a beautiful crust.
- Place the steaks on a cutting board; Sprinkle them generously on both sides with the spice mixture and massage it in nicely with the tip of your fingers. You're probably going to end up using about 3/4 of the spices. Save the leftovers to season your next steaks, grilled chicken or beef patties...
- Place the steaks on the hot grill and cook them for about 10 minutes per side, until they get nicely charred.
- While the steaks are grilling, scrape all the spices that didn't stick to the meat off the cutting board and throw them in a Dutch oven. Add a tablespoon of ghee and melt it over medium-low heat; add the onions and cook them, stirring often, until softened and fragrant, about 5 minutes.
- Add 2 cups of water as well as the bay leaves. Kill the heat and set aside.
- When the steaks are done charring, place them in the Dutch oven, on top of the onions, then put the lid on and place in the oven to bake for 2 hours, or until the meat is fork tender; Check on your meat after an hour, though, just to make sure that there is still enough liquid in the pot. If the level seems low, add another cup of water.
- Serve piping hot, covered with the delicious onion compote that's now at bottom of pan.
Nutrition Facts : Calories 430 kcal, Carbohydrate 11 g, Protein 65 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 174 mg, Sodium 370 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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.
RICH BRAISED BEEF WITH MELTING ONIONS
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
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
BEST EVER BRAISED SIRLOIN TIPS
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
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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