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.



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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

"Sheldon" > wrote

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

I wondered about this. Does this mean that the broth will gel when
cold, like with chicken stock?
>
> With the carrots don't forget the onions, garlic, potatoes, and
> 'shrooms. I don't like rosemary with beef... use parsley and marjoram.
>

Next time. I know I would like onions, browned and still plump, in there.



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cybercat wrote:
> "Sheldon" > wrote
>
> >
> > Try beef short ribs, or flanken, or 7-bone chuck roast... best braising
> > beef contains bones.
>
> I wondered about this. Does this mean that the broth will gel when
> cold, like with chicken stock?
> >
> > With the carrots don't forget the onions, garlic, potatoes, and
> > 'shrooms. I don't like rosemary with beef... use parsley and marjoram.
> >
>
> Next time. I know I would like onions, browned and still plump, in there.
>
>
>

I make a 7 bone chuck often, but with a sort of Moroccan twist.
I brown the meat, then add lots of chopped onion, some cilantro and
parsley, a diced (peeled and seeded if you like) tomato, chopped
garlic, sharp paprika and just a bit of dried ginger and salt and
pepper.

The onions tend to give off a lot of liquid, so it is not necessary to
add too much water- maybe a cup depending on the size of the pan and
the meat--it does not need to be submerged in water.

I let it simmer on very low for 2-3 hours (covered) and then at the end
add some green olives and peas or artichoke hearts (fresh or frozen not
canned). I usually serve roasted potatoes on the side, but sometimes I
throw potato wedges in with the meat. There is very little liquid in
the pan when it is done. There is some-but not a lot. Enough to dip
bread in. My husband hates it when I put too much water in the pot.
He says "It's not soup!!" If I do put too much water in--I take the
lid of at the end and crank the heat to let some of it cook off.

We eat it Moroccan style using bread to scoop and eat.

I don't end up with a lot of "gel" in the leftovers.

It does tend to be very greasy, but it is delicious.

Tracy

Tracy wrote:

> I make a 7 bone chuck often, but with a sort of Moroccan twist.
> I brown the meat, then add lots of chopped onion, some cilantro and
> parsley, a diced (peeled and seeded if you like) tomato, chopped
> garlic, sharp paprika and just a bit of dried ginger and salt and
> pepper.

Bone-in chuck roasts were a fixture of my youth, but somewhere along
the line the supermarkets started selling only boneless ones. In fact,
about the only beef cuts still sold with bones in them are T-Bone and
Porterhouse steaks, and rib roasts. The round steaks, sirloins, chucks
are all boneless these days.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Tracy" > wrote

> I make a 7 bone chuck often, but with a sort of Moroccan twist.
> I brown the meat, then add lots of chopped onion, some cilantro and
> parsley, a diced (peeled and seeded if you like) tomato, chopped
> garlic, sharp paprika and just a bit of dried ginger and salt and
> pepper.
>
> The onions tend to give off a lot of liquid, so it is not necessary to
> add too much water- maybe a cup depending on the size of the pan and
> the meat--it does not need to be submerged in water.
>
> I let it simmer on very low for 2-3 hours (covered) and then at the end
> add some green olives and peas or artichoke hearts (fresh or frozen not
> canned). I usually serve roasted potatoes on the side, but sometimes I
> throw potato wedges in with the meat. There is very little liquid in
> the pan when it is done. There is some-but not a lot. Enough to dip
> bread in. My husband hates it when I put too much water in the pot.
> He says "It's not soup!!" If I do put too much water in--I take the
> lid of at the end and crank the heat to let some of it cook off.
>
> We eat it Moroccan style using bread to scoop and eat.
>

I saved this in my "to try" file, sounds perfectly wonderful.
> I don't end up with a lot of "gel" in the leftovers.
>
> It does tend to be very greasy, but it is delicious.
>
> Tracy
>



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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.
>
>
>
> Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php
>
IMO the best beef for braising, no contest, is beef cheek. It has a rich
flavour comparable to oxtail, and there is no fat at all.

Christine