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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sirloin Tips With Mushroom Gravy

Sirloin Tips With Mushroom Gravy (1)

Sirloin Tips With Mushroom Gravy (2)

This dish is one of our favorites. I can’t tell you how many times I’m asked to make my Sirloin Tips With Mushroom Gravy. The meat is so tender, the mushroom and onions pair perfectly with that deep brown gravy that swims over the egg noodles. This recipe is really easy to make.

I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I like to do this in two batches so as not to overcrowd the meat during the browning process before transferring the meat to the braising pot.

Olive Oil

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Rosemary

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Fresh Rosemary (1)

thyme (1)

thyme (2)

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Flat Leaf Italian Parsley

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Sirloin-Tips-With-Mushroom-Gravy-2-4

 

 

 

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 servings
Equipment: Heavy bottom braising pot with lid,  12-inch sauté pan, large pot,  large mixing bowl, 1 (6-quart) pot, whisk, small bowl

Ingredients:
1 pinch of granulated sugar
1/4 cup red wine, divided
1 1/2 pounds of top sirloin steak, cut into 1 1/2-inch bite-size pieces
5 tablespoons unsalted butter, 2 tbsp for mushrooms, 3 tbsp for egg noodles
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1/4 cup of olive oil plus 1 tablespoon for the mushrooms
2 large garlic cloves, minced
1/2 teaspoon of fresh rosemary, minced
3 fresh sprigs of thyme (if the stems are woody, strip off the leaves, if the stems are still green and tender, no need to remove them)
1/4 cup of Cabernet Sauvignon
2 cups beef stock, unsalted, reserve 1 cup of chilled beef stock for a *slurry
1/4 cup soy sauce, low sodium
3 dashes Worcestershire sauce
1-10 1/2-ounce can of beef consommé
2 pints of Cremini mushrooms, sliced
1 pint of Shitake mushrooms, stems removed and sliced
2 onions, large dice
1 package of NO Yolks broad noodles
1 heaping tablespoon of cornstarch
2 tablespoons of flat-leaf Italian parsley, finely chopped to garnish egg noodles, (optional)

Directions For Browning Sirloin:
Cut the steak into 1 1/2 inch bite-size pieces, transfer to a large mixing bowl. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon fresh ground black pepper. Toss to coat.

In a preheated sautèpan over medium heat add half the steak cubes to the sautè pan, do not overcrowd. Allow them to brown, 3 to 4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 4 minutes. Transfer them to the braising pot. Repeat this process for the second batch.

Using the same sauté pan, used to brown the steak, turn the heat up to medium-high. Add the olive oil and butter. Once the butter melts add the diced onions, mushrooms, fresh rosemary, and thyme, continue cooking for another 5 to 7 minutes. Next, add the garlic, stir to combine, cook for another 2 minutes.

Pour in the wine, using a wooden spoon, to *deglaze by scraping the bits off the bottom of the pan. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper, continue cooking until the wine reduces by half another 2 to 3 minutes, transfer the mushroom and onion mixture to the braising pot.

Pour 1 cup of beef stock into a small bowl or container. Transfer to the refrigerator to chill until the time comes to make the *slurry.

Preheat oven to 350-degrees F.
Still over medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring up to a simmer, turn the heat off, cover and transfer to the oven to cook for 1 hour, or until meat is tender.

To the reserved 1 cup of chilled unsalted beef stock add 1 heaping tablespoon of cornstarch. Whisk both together until it forms a smooth paste.

Remove the pot from the oven. Remove the lid and turn the heat to medium. Add the *slurry slowly, stirring occasionally, cook until the sauce thickens, 3 to 5 minutes. Turn the heat to off, cover to keep hot.

In the meantime, cook the egg noodles according to package directions. In a large bowl add the remaining butter and chopped parsley. Drain noodles really well, then add to the bowl, toss to combine.

To serve. place buttered parsley egg noodles into a serving bowl, ladle the Sirloin Tips With Mushroom Gravy over top. Serve hot.

*deglaze: To dilute meat sediments on the bottom of a pan in order to make a gravy or sauce. Typically done with wine.

*Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a bowl or measuring cup. Add an equal amount of cold liquid and whisk until smooth paste forms.

 

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Crispy Pork Belly

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Pork Belly seems to be one of the most sought-after cuts of meat. The Iron Chef show is who really brought this cut to the forefront. In restaurants today, it’s become one of the hottest items to order. I mean, once you’ve ordered the Pork Belly, you’ll most likely always order it no matter the style it’s being served. It’s that delicious!  I sometimes think we may be a little slow when it comes to trying new things. Many Asian cuisines, have for many years, implemented Pork Belly into a variety of their dishes.

I have a great and easy way to prepare Crispy Pork Belly at home so it will come out tender, golden, with a crispy top. This recipe doesn’t require scoring the skin in any way. This will allow you to slice it later and it will retain its integrity. I think it’s worth mentioning, that Shaoxing rice wine is available in most Asian markets today.

If you love Asain cuisine and want to make delicious Asian dishes at home, Shaoxing rice wine should be a pantry staple.

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Prep Time: 5 minutes
Inactive Prep Time: 4 to 12 hours
Cook Time: 1 hour 10 minutes
Total Time: 13 hours 15 minutes
Yields: 10 large pieces
Equipment: Roasting pan with rack

Ingredients:
2-pound pork belly
1 cup of Kosher salt

Marinade:
1/4 cup of low sodium soy sauce
1/3 cup of Shaoxing rice wine
2 tablespoons of brown sugar
2 tablespoons of pure maple syrup
1/4 cup of orange juice
2 cloves of minced garlic

Directions:
Using a paper towel, pat the skin of the Pork Belly completely dry. Whisk together all the marinade ingredients in a bowl and then pour them into a rectangle style baking dish that’s just big enough to hold the pork belly.

Carefully place the Pork Belly into the baking dish making sure only the meat touches the marinade. The skin on the top must remain completely dry. If the marinade level is too high, then discard any extra by pouring some of it off. Place the baking dish with the pork belly and marinade into the frig for at least 4 hours to overnight.

Preheat oven to 350-degrees F.

Completely line a roasting pan with foil. Pour an inch of water into the bottom of the pan. Place a wire rack on top to hold the Pork Belly.

Remove the baking dish with the marinated pork belly from the frig. While the pork belly is still in the baking dish, spread 1 cup of Kosher salt evenly over the fat cap of the pork belly as seen in the pictures above.  Next, transfer the Pork Belly onto the wire rack. The Pork Belly will cook above the water and the drippings will fall into the water.

Note: If one part of the Pork Belly is slightly lower or shorter on one side, use an oven-safe item to prop up that side so the pork will cook evenly. Bake for around 40 minutes.

Adjust oven temperature to 470-degrees F.

Remove the Pork Belly from the oven. The salt should have formed a crust that can easily be removed. Refer to the side by side picture of the Pork Belly with the removed salted fat cap.

Place the Pork Belly back into the oven and bake for an additional 30 minutes. The skin should be bubbly and crisp.  Using an instant-read thermometer, the internal temperature should be 165-degrees F.

Remove from the oven and let cool for about 10 minutes before cutting and serving. Crispy Pork Belly is a great appetizer and one I know you’ll make over and over.

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Savory Beef Brisket

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I love making beef #brisket for so many reasons. It’s really just one of those styles of meats that you can #tastethelove and do just about anything with. I like to take the cooked brisket and portion it out. Because there’s only two of us, a 3-pound piece is more than enough to make different meals from this one cooked Savory Beef Brisket.

My first and favorite way is to not add anything to the finished brisket. It’s just perfect in its savory beefy broth. Today’s dish is my Savory Beef Brisket tostadas. That’s what I’ve done here.

On the second night, I added some of my homemade barbecue sauce to the remaining brisket and we had Barbecue Beef Brisket sandwiches. 

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I happen to have some Pico de Gallo first because I always do. You can get my recipe for Pico de Gallo by clicking the link at the bottom of this post.

I place some of my Savory Beef Brisket on a Tostada, then I add some freshly grated Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.

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Prep Time: 5 minutes
Inactive Prep Time: 24 hours
Cook Time: 3 hours 45 minutes
Total Time: 3 hours 50 minutes
Equipment: 9 x 13 baking dish, 3-quart saucepot

Ingredients:
3-pound flat top beef brisket
1/4 cup of beef consomme
1/4 cup low sodium soy sauce
1/2 a lemon, juiced
4 dashes of liquid smoke
3 cloves of chopped garlic
2 large onions, quartered and broken up
1 15-ounce can of fire-roasted tomatoes, drained (substitute canned diced tomatoes)
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Options:
Tostadas, store-bought
Monterey Jack cheese, freshly grated
Favorite store-bought barbecue sauce

Directions:
Preheat oven to 300-degrees F.
Start with a flat-cut brisket. Have the fat-side of the meat facing up and score the fat. I just simply season the meat liberally with salt and pepper on the scored fat side. To the baking dish add 1 of the quartered onion pieces along with whole garlic cloves. Lay the brisket in the dish fat side up. In a large mixing bowl add beef consomme, low sodium soy sauce, liquid smoke, and the juice of 1/2 a lemon, whisk to combine. Pour that mixture over the brisket. To that, add the remaining onion pieces and place around the outside of the brisket. The last ingredient is a can of fire-roasted diced tomatoes that have been drained and spread the diced tomatoes over the top. Next, I wrap the whole thing with plastic wrap and set into the refrigerator for 24 hours or overnight.

The next day, remove the plastic wrap off and replace it with foil, bake for around 1 hour and 15 minutes a pound. This size piece of brisket cooks for 3 hours and 45 minutes.

Note: Oven temperatures may vary slightly, check on the brisket after 3 hours to see how it’s doing, because sometimes it may not need the whole 45 minutes.

If after 3 hours you can stick a fork into the brisket and you can tell it’s going to fall apart easily, then go ahead and take it out and let it rest covered on the counter for about 15 minutes.

On the other hand,  check for tenderness to see how much longer you may need to cook the brisket. You may need another 15 minutes and not the whole 45 minutes.

Once finished cooking, remove from oven, let rest covered for another 15 minutes. Take the tomatoes from the top and scrape them off the sides of the meat. Remove the brisket out from the dish carefully, transfer to a cutting board and cut the fat top off. Using two forks shred the beef.

Transfer cooking liquid (including the vegetables) to a large saucepot on medium-high heat, stirring occasionally. Once the cooking liquid has reduced by half, turn the heat down to low and simmer for another 10 minutes. Turn off the heat. Carefully pour the reduced cooking liquid (with vegetables) back into the baking dish. Return the shredded beef, toss through the sauce. You can see how the meat just absorbs most of that delicious broth. I like to keep it covered with foil so it stays nice and hot until you’re ready.

To serve, I like to place some of my Savory Beef Brisket on a Tostada, I add a little freshly grated Monterey Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.

Pico De Gallo Two Ways

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