Braised Beef Sirloin Steaks Food

BRAISED SIRLOIN STEAKS - CZECH ROšTěNKY

Steps:

• Rinse and dry the slices of beef, for example, using kitchen paper towels. If the beef slice has a tough tendon around the edges, cut it off.
• Cut the beef slices around the circumference, roughly one notch by 2 inches (notch depth no more than ¼ inch). It's not as complicated as it may sound; just make a vertical cut with a knife or meat cleaver.
• Tenderize the slices and lightly salt and pepper them. Dredge each piece of meat on both sides in flour. Lightly shake off the excess flour from the meat.
• Peel and finely chop the onion.
• In a pot wide enough to fit all the beef slices side by side, heat the oil over medium to high heat. Sear the meat on both sides until golden brown. Each side will need about 1-2 minutes.
• Transfer the seared beef to a plate and set aside.
• Turn the heat down to medium, add the chopped onion. Using a flat wooden spoon, scrape the browned remains from the bottom of the pan, stirring the onions as you do so.
• Add a tablespoon or two of water and continue to work carefully with a flat spoon. The browned residues from the bottom will dissolve in the liquid. Stir until the onions are golden brown.
• Put the beef slices back into the onion base, including any juices released from the meat. Pour in water so that the meat is submerged to about half its height. Stir and salt and pepper the base if necessary.
• Cover the pan with a lid, bring to a boil. Then reduce the temperature to a minimum and let it simmer gently until the meat is tender. The softening time depends on the type and age of the beef used (see cooking tips below).
• Once the meat is soft, it is time to make the gravy. Transfer the beef slices to a plate and keep them warm. Pour the liquid through a sieve and use a spoon to strain the remaining onion into the juice. If necessary, add some salt for better taste.
• Now arrange the slices of beef on a plate, pour the finished gravy over them and serve with a suitable side dish.

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 STEAKS

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.

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.

GRANDPA'S BRAISED BEEF

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.