100 Recipes - #66 Beer-Braised Sirloin Tips with Mushroom Sauce PLUS Roasted Potatoes & Kale
#66 Beer-Braised Sirloin Tips with Mushroom Sauce Tonight I tried this recipe and it's a real winner. I did make a few adjustments. I added 1/2 tsp. of black pepper to the rub and did that a few hours in advance, wrapped the meat up in a plastic bag and let it sit in the fridge, which I think added to the flavor. I also reduced the sauce more than called for because we weren't having a starch that I thought would need the drippings. That resulted in very intense mushrooms. I also screwed up and forgot to turn down the heat during the braising, but that didn't seem to have negatively affected the texture of the meat, which was chewy but tender in the way of good steak tips.
Roasted Potatoes & KaleJason says I can't count this as a new recipe, because it's just a refinement of other recipes I've made in the past. Nevertheless, I wanted to record it.
Ingredients
1 lb. small potatoes, quartered into 1/2" chunks
2 big bunches of kale
1 medium onion (red or yellow, they're both good)
2 Tbsp. chopped garlic
1 tsp. salt
1 tsp. black pepper
2 tsp. fresh thyme
1/2 tsp. red pepper flakes
1/4 cup olive oil
Directions
• Preheat the oven to 425F
• Strip the kale off the stems, wash it, blanch it in boiling water for 3 minutes, then squeeze dry and coarsely chop
• Place all the ingredients on a baking sheet lined with tinfoil, stir to coat with oil and then flatten to a single layer
• Roast for at least 50 minutes, stirring every 15-20 minutes, until the potatoes are crispy outside, creamy inside
If you let it go longer, the kale will get crispy, but that's totally ok and adds a nice texture to the plate. This works really well on the same pan with roasting chicken, in which case cut back on the olive oil and mix in the drippings.
Roasted Potatoes & KaleJason says I can't count this as a new recipe, because it's just a refinement of other recipes I've made in the past. Nevertheless, I wanted to record it.
Ingredients
1 lb. small potatoes, quartered into 1/2" chunks
2 big bunches of kale
1 medium onion (red or yellow, they're both good)
2 Tbsp. chopped garlic
1 tsp. salt
1 tsp. black pepper
2 tsp. fresh thyme
1/2 tsp. red pepper flakes
1/4 cup olive oil
Directions
• Preheat the oven to 425F
• Strip the kale off the stems, wash it, blanch it in boiling water for 3 minutes, then squeeze dry and coarsely chop
• Place all the ingredients on a baking sheet lined with tinfoil, stir to coat with oil and then flatten to a single layer
• Roast for at least 50 minutes, stirring every 15-20 minutes, until the potatoes are crispy outside, creamy inside
If you let it go longer, the kale will get crispy, but that's totally ok and adds a nice texture to the plate. This works really well on the same pan with roasting chicken, in which case cut back on the olive oil and mix in the drippings.