Braised Beef Tips

                                         

Our local grocer had a sale on beef roast this week. Buy one, get one free. Yippee!! I picked up two and already had been thinking this sounded good. This recipe happened about two years ago, I started dumping ingredients basically, and what we ended up with was magnificent and we nearly licked the pan. I love it when that happens! The good news is, I was actually able to duplicate it! We also already had the bottle of wine on hand. This particular brand is local to our town and we really enjoy it.

Braised Beef Tips

Ingredients;
2-4lbs beef chuck roast, cut into 2 inch chunks
1 1/2 cups of a Sweet Red wine. This really makes the flavor, but I've had success with other red wines.
1 small can tomato sauce. Muir Glen organic is best, but I just used what was in my pantry.
2 TBSP good quality balsamic vinegar
1/2 TBSP sea salt or less to taste
1 tsp black pepper
1/2 TBSP garlic powder or two cloves fresh, minced garlic
1 TBSP dried oregano
2 bay leaves
coconut oil

Optional additions;
mushrooms
sliced/diced onion
kale

Heat a large glob of coconut oil in a large dutch oven or stock pot over med-high heat
Add the beef chunks and resist the urge to mess with it. Let it sit there and caramelize. After 5 minutes or so, go stir it and leave it be again.

When all, or most sides of your beef have caramelized, you'll add the wine. This de-glazes the pan and pulls up all those yummy little bits of meat from the bottom of the pan. Let the wine come up to a boil and leave it alone for a couple of minutes to let the alcohol cook out of it. At this point I would generally pour myself a glass to enjoy while it cooks, but alas, I'm pregnant and that's generally "FROWNED UPON, IN THIS ESTABLISHMENT!" Oh wait, that's a commercial... I don't even have an E-Trade account. Sorry 'bout that.

                                                         Just after adding all ingredients



After the alcohol has cooked out, add all the other ingredients and give it a stir. Turn the heat down and cover. Let it simmer and meld together for about 1 1/2-2 hours. Longer works too, if you need longer or if your beef isn't tender at that point. Make sure and pull the bay leaves out after cooking if you have any leftovers. You'll want something to give you an excuse to savor the sauce, so choose your side dish accordingly!

               After cooking; sauce reduced, meat tender, I won't tell if you eat the sauce with a spoon

We had a small feast tonight, I made coconut flour biscuits and sauteed some yellow squash and okra.
Yes, I'll post the biscuit recipe, but not tonight. Stacey has an egg free version as well.

                 Mmm biscuits                               My plate, with the delectable sauce covering the biscuits

After dinner we indulged in a slice of Chocolate Cheesecake, recipe from Swiss Paleo. It's really good. Really, REALLY good. You'll never believe what's NOT in it, and how easy it is to make.