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menu and so I must cook it. I left out the rice though and just had the beef tips and a side salad.
Delicious meal. Super easy and full of flavor. I changed nothing of this meal except I forgot the bay leaf. Not sure how much difference that really makes.
I cut this recipe in half and there was plenty for 3 people.
This is a keeper for sure. It will be so good in the middle of winter when you need something warm and comforting.
Beef Tips and Rice
Theanthonykitchen.com
Serves 6
- 3 pounds boneless chuck roast
- 3 T canola or avocado oil, separated
- 2 1/4 tsp Kosher salt, separated
- 1 1/2 tsp black pepper, separated
- 1 tsp garlic powder
- 2 3/4 c unsalted or low-sodium beef broth, separated (do not use salted beef broth)
- 1 yellow onion, finely chopped
- 1/4 c all-purpose flour
- 1 1/2 tsp soy sauce
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp paprika
- 1 bay leaf
- 3 c cooked white rice
Cut the chuck roast into 1" cubes using a very sharp knife. Allow to sit at room temperature for 20-30 minutes to remove the chill.
Pat the cubes dry with a paper towel and transfer to a large mixing bowl. Drizzle with 1 tablespoon of oil, 2 teaspoons Kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Massage the seasoning into the beef cubes and set aside.
Add 2 tablespoons of oil to a large pan (equipped with a fitted lid) or a Dutch oven over high heat and allow to come to temperature. Sear the cubes in 2 batches. Sear for 3 minutes on one side, then flip and sear 3 minutes more. Transfer beef cubes to a plate and set aside.
Add a 1/4 cup of beef broth to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Reduce the heat the medium-high and add the yellow onion. Sauté for about 3 minutes, stirring occasionally.
Stir the flour, and then add the remaining 2 1/2 cups of beef broth one big splash at a time, whisking well after each addition. Allow to simmer and thicken, stirring occasionally, about 3-4 minutes.
Stir in the soy sauce, Worcestershire sauce, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon Kosher salt, along with a bay leaf, the beef cubes and any accumulated juices. Adjust your heat to maintain a slow simmer, cover and cook for 1 hour and 15 minutes (or until tender to your liking).
Serve over white rice and enjoy!
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