Braised Sirloin Tips With Roasted Garlic
serves 4
Recipe from Andrew Schloss
In this recipe, roasted garlic takes on an almost sweet flavor and acts here as a thickener for the braised sirloin tips. Use leftovers to make beef and artichoke provencale, quick bourride and roasted chicken.
This recipe is part of Andrew Schloss's Sunday Dinners.
ingredients
6 heads garlic
1/4 cup olive oil
3 pounds trimmed sirloin tip (tri-tip), cut into 2-inch cubes (or 3 pounds beef stew meat)
1/2 cup flour
1 onion, chopped
2 stalks celery, trimmed and diced
1 carrot, peeled, trimmed and diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon aniseed, ground
2 cloves garlic, minced
1 tablespoon tomato paste
2 cups red wine
4 cups water
4 large pita
timer
prep: 20 minutes
total: 2 hours 20 minutes
tools
small, oven-safe baking dish
large bowl (for dredging)
large heavy saucepan
tongs
serving bowl
instructions
1. Rub the heads of garlic with 1 tablespoon of the olive oil and place in a small oven-safe baking dish. Bake in a 400F oven until soft, about 40 minutes.
2. Meanwhile dredge the beef in flour that's been seasoned with salt and pepper.
3. In a large heavy saucepan, brown heat 2 tablespoons of the remaining oil until smoking. Add the meat in 2 or 3 batches and cook over medium-high heat until browned on both sides. Be sure not to crowd the pan. Remove the meat as it browns and set aside.
4. Add the remaining tablespoon of oil along with the onion and cook for 1 minute until softened. Add the celery and carrot, and cook until the vegetables brown, stirring frequently, about 4 minutes.
5. Add the thyme, rosemary, aniseed, minced garlic and tomato paste. Stir to combine.
6. Return the meat to the pan along with the red wine and water. Add salt and pepper to taste. Heat until simmering, cover and simmer over medium heat until the meat is completely tender, about 2 hours.
7. When the garlic is done roasting, cut the heads in half so that the cloves are cut open in a cross-section. Squeeze the softened flesh from the skins. Discard the skins and mash the flesh with a fork. You should have about 1 cup mashed roasted garlic.
8. Ten minutes before serving, heat the pita in a 350F oven and mix 1/2 cup of the garlic puree into the stew. Serve 6 cups of the stew in a warm serving bowl along with the warm pita.
