Braised Sirloin Tip 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.

BRAISED TRI-TIP ROAST



Braised Tri-Tip Roast image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon vegetable oil
One 3-pound trip-tip roast
Kosher salt and freshly ground black pepper
2 yellow onions, sliced
1 package onion soup mix
2 sprigs fresh thyme
2 bay leaves

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



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 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

CATHERINE'S SIRLOIN TIP ROAST



Catherine's Sirloin Tip Roast image

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

3 pounds beef sirloin tip roast
4 cloves garlic, peeled and halved
1 teaspoon coarsely ground black pepper

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

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