cybercat wrote:
> Lately when we are in the mood for beef I've bought Sirloin Tip Roast,
> browned it well (quickly, on high, in a bit of olive oil) on all sides in a
> deep pot, added two cups of water, pepper and a little rosemary, covered it
> and brought it down to a very slow simmer, and after two hours added
> vegetables and cooked one more hour.
>
> The result is exquisitely tender meat that falls apart and is not dry at
> all, and a lovely broth (au jus, really.) (Before we eat it I skim all the
> fat I can, chill it, and remove the rest.)
>
> Tonight I made it with just baby carrots and served it with hot crusty
> homemade bread and green salad. This is the best cut of beef I have found
> for this cooking method.

Try beef short ribs, or flanken, or 7-bone chuck roast... best braising
beef contains bones.

With the carrots don't forget the onions, garlic, potatoes, and
'shrooms. I don't like rosemary with beef... use parsley and marjoram.

Sheldon