Braised Sirloin

January 24, 2011

I tried my hand at braising for the first time today, and it came out pretty good.

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I started by mincing an entire bulb of garlic. I then used my new tenderizer (a Christmas gift) to work the garlic in to each of the 3/4 lb steaks. Then they got a sprinkling of salt, pepper, cumin, and lemon juice. After sitting for about 40 minutes, I seared the bottom side with 2 minutes in hot coconut oil. Finally they went into a pyrex dish with enough beef stock to cover them completely, and two diced bell peppers, and off into the 350 degree oven for 75 min. Honestly, they probably could have gone another half hour or so, but they smelled so great we had to dig in.

I will buying some brisket and trying this recipe on Wednesday.

 

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Garlic Pork Shoulder, Stuffed Peppers, Zucchini Bread New Drag and Carry Belt


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