Craving a hearty and flavorful meal? Look no further than braised beef tips, a classic dish that tantalizes taste buds with its tender meat and rich sauce. These succulent morsels of beef are slowly simmered in a savory broth, infusing them with an explosion of flavors. Accompanied by an array of delectable recipes, this culinary journey promises a symphony of tastes that will leave you craving more. From the comforting simplicity of Braised Beef Tips and Gravy to the tangy zest of Braised Beef Tips with Tomato Sauce, each recipe offers a unique twist on this timeless classic. Let your taste buds embark on an adventure as you explore the diverse flavors of braised beef tips, a dish that is sure to become a household favorite.
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BEEF TIPS
My husband loves this. Melts in your mouth and its easy!!! Serve over rice or egg noodles.
Provided by denisef
Categories 100+ Everyday Cooking Recipes
Time 2h15m
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet heat oil over high heat. Saute the onion until almost translucent.
- Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
- Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
- Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.
Nutrition Facts : Calories 525.9 calories, Carbohydrate 7.5 g, Cholesterol 131.6 mg, Fat 35.2 g, Fiber 0.6 g, Protein 42.5 g, SaturatedFat 12.2 g, Sodium 1367.5 mg, Sugar 2.3 g
BEEF TIPS & GRAVY
Tender chunks of beef in a rich brown gravy. This meal is perfect over mashed potatoes.
Provided by Holly Nilsson
Categories Dinner
Time 1h55m
Number Of Ingredients 10
Steps:
- In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
- Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
- Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
- To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
- Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.
Nutrition Facts : ServingSize 4 g, Calories 448 kcal, Carbohydrate 12 g, Protein 53 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 144 mg, Sodium 692 mg, Fiber 1 g, Sugar 4 g
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.
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
HOW TO BRAISE BEEF
Braising is a simple technique that allows you to transform the cheap, tough cuts of beef into tender and delicious meals. Perfected by the French and synonymous with American "pot roasting," braising involves slow-cooking beef roasts in...
Provided by wikiHow
Categories Beef and Lamb
Number Of Ingredients 6
Steps:
- Select an inexpensive cut of meat to braise. While it may seem contrary to usual meat-buying logic, tougher or less-tender cuts of meat are perfect for braising. Pot roast, chuck roast or any inexpensive cut may be used. The muscle fibers and connective tissue that make these cuts stringy or tough are broken down by braising, which gelatinizes the collagen into a more palatable texture. Low heat and long cooking times are used to make a tough cut of any kind of meat moist, tender, and delicious, when cooked properly. Common cuts of beef for braising include: top blade roast eye roast seven bone, or center-cut pot roast shank ribs or short ribs brisket It's unlikely that you would ever want to braise any kind of lean steaks or loin. You could, but because these meats are tender already, it'd be a bit of a waste.
- Select a braising liquid. Other than a pot and your cut of beef, the only other absolutely essential ingredient is a liquid in which to simmer the meat. Because this is an opportunity to add a dash of flavor to the dish, it's most common to use wines, stocks, or other flavorful liquid, as opposed to water. Common braising liquids include: Beef stock or broth. You can match the stock to the dish by using a beef-based broth or stock, although using chicken stock would is universal for braising any type of meat, and might add a nice complexity to your braised beef. Stock is just broth that hasn't been seasoned, so stock is generally better for braising, since it allows you to control the salt-levels, but either is acceptable. Just go easy on the salt if you use broth. Red wine. Dry red wine can add a nice acidic note to beef, especially when combined with another braising liquid, like stock. The alcohol cooks off, resulting in a rich and fragrant dark sauce. Especially fruity or sweet red wines would be less desirable, but fine if paired with an equal amount of stock to cut the sweetness. The fruitiness of a white wine would pair better with chicken or pork. Since it'll season your dish, make sure it's something you'd like to drink--pour yourself a glass for "research." Dark beer. English cooking at its finest. Stouts, porters, or black lagers all lend a rich sweetness to beef, and a malty depth of flavor. The darker the better, when it comes to beef. Some Belgian ales might also work nicely, but experiment and find a beer you with a nice flavor. In general, lighter pilsners and lagers are more appropriate for chicken or pork. How much liquid you'll need will depend on the amount of meat you're braising, and the addition of extra vegetables. As a rule of thumb, you'll want enough liquid to cover the vegetables at the bottom of the pot and come up just to the level of the meat. You're not boiling the meat, or stewing it, so you won't submerge it in the braising liquid. It won't take much, and you can always add additional water to the pot if you didn't have enough wine left in the bottle.
- Start with a mirepoix or some mix of finely minced vegetables. Sounds fancy, but it's not. In French cuisine, braised beef and many other meat dishes will always start with a vegetable base of finely minced carrot, onion, and celery, called mirepoix, which is used to pair with the meat and enrich the sauce. After searing the meat, the mirepoix is added and browned briefly before adding the braising liquid to the pot. For a proper braising, there needs to be something at the bottom of the pot other than the liquid, to give the sauce fragrance, substance, and character, as well as to keep it from drying out. When minced very small, the mirepoix will mostly disintegrate into the liquid over the course of the long cooking time, to flavor the sauce, though you could leave larger chunks to do more of a "pot roast" style braised beef. Depending on the cut of meat, you might use around 2-3 carrots, 2-3 celery stalks, and a small white onion.
- Choose additional vegetables to add as well. Depending on what you want to do with the beef you braise, you might elect to make a one-pot meal with the addition of vegetables. In most braising, some variety of aromatic vegetable will always be used to keep the moisture consistent in the bottom of the pot, as well as to release other flavors and aromas. Cooking beef low and slow is a great opportunity to cook vegetables as well. Other vegetables like potatoes, cabbage, peas, mushrooms, greens, leeks, or other root vegetables can be added to the pot later, about 45 minutes before the meat is done cooking. Some fruits, like apple or pear, can also pair nicely with braised beef, depending on the season. Use firm, slightly under-ripe fruit, if you want to experiment. Aromatic herbs like rosemary, sage, bay leaf, or thyme can kick your braised beef up several notches. If you've got access to an herb garden, or just want to buy some fresh herbs from the store, tie up a bundle of a few stalks in twine and add at the same time you add the braising liquid.
- Always use a heavy-bottom stew pot or dutch oven. Braising starts on the stove and moves into the oven, making it important that you start in a pot that's oven-safe. Enameled cast-iron pots are perfect for braising, featuring the heat-retention of cast iron and the hefty weight of a good baking dish. Skillets aren't generally big enough to hold all the braising liquid, meat, and vegetables required for a good braising, while thinner sauce-pans won't hold the heat as effectively as cast iron. If you don't have a cast iron dutch oven, though, anything you can cover and put in the oven will do in a pinch. If you don't have an oven-safe stew pot, but have a heavy-bottomed saucepan, it's perfectly fine to braise meat on the stove-top as well. Some cooks prefer the oven method because it more evenly-distributes heat throughout the meat, while others prefer the simplicity of braising on the stove. Both methods result in tender and delicious beef.
BRAISED BEEF RECIPE
Browned beef chunks braised to tender perfection. This is an easy yet super satisfying meal perfect for the winter months.
Provided by Dina
Categories Main Course
Time 2h25m
Number Of Ingredients 10
Steps:
- Cut the beef into large chunks.
- Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
- Cook the onions in the same skillet until they are fully cooked (or translucent).
- In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
- Repeat step 4 with the remaining beef chunks.
- Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.
Nutrition Facts : Calories 569 kcal, Carbohydrate 3 g, Protein 43 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 962 mg, Sugar 1 g, ServingSize 1 serving
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.
Tips:
- Use high-quality, well-marbled beef tips for the best flavor and texture.
- Trim any excess fat from the beef tips before cooking to reduce the amount of grease in the dish.
- Season the beef tips liberally with salt and pepper before browning to enhance their flavor.
- Sear the beef tips in a hot skillet until they are browned on all sides. This will help to lock in their juices and create a flavorful crust.
- Transfer the beef tips to a slow cooker or Dutch oven and add the remaining ingredients.
- Cook the beef tips on low heat for 8-10 hours, or until they are fall-apart tender.
- Serve the beef tips over mashed potatoes, rice, or noodles, and enjoy!
Conclusion:
Braised beef tips are a classic comfort food dish that is easy to make and always a crowd-pleaser. The beef tips are cooked in a flavorful sauce until they are fall-apart tender, and they are served over mashed potatoes, rice, or noodles. This dish is perfect for a winter meal, and it is also great for potlucks and parties.
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