CABERNET
BRAISED BEEF TIPS
Pair with roasted potatoes and vegetables. Serves 6.
INGREDIENTS
½ cup onion
½ cup celery
½ cup carrot
2 peeled fresh garlic cloves
1 tablespoon fresh parsley
1 pound beef top round
2 teaspoons all-purpose flour
1 tablespoon vegetable oil
1 cup beef broth
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon ground white pepper
1 ½ teaspoons cornstarch
1 ½ teaspoons water
PREPARATION
- Dice the onion, celery, and carrot. Chop the garlic. Pluch the parsley.
- Preheat your oven to 350°F.
- Trim and dice the beef.
- Combine the beef and flour and toss to coat. In a pan over high heat, heat the oil and brown the beef. Transfer the beef from the pan to a baking dish.
- In the pan, add the onion, celery, carrot, and garlic, and sauté for 3-5 minutes.
- Add the beef broth, oregano, thyme, and pepper. Bring to a boil. Add the parsley.
- In a separate bowl, combine the cornstarch and water to make a slurry. Add it to the broth mixture.
- Transfer the broth mixture from the pan to the baking dish, mixing it thoroughly with the beef.
- Cover the pan with aluminum foil and place it in the oven. Cook until the internal temperature reaches 160°F and the sauce is thickened, approximately 1 hour.
