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Categories:
sirloin olive oil onions carrots stalks celery red wine vinegar beef broth bay leaf bay leaf thyme salt
Viewed: 18 - Published at: 3 years agoIngredients
- 2 lbs sirloin, 1" thick
- 1 tablespoon olive oil, or canola oil
- 2 onions, cut in eighths
- 8 carrots, cut in 2" pieces
- 4 stalks celery, cut in 2" pieces
- 1/2 cup red wine vinegar, or 1 cup red wine
- 1 1/2 cups beef broth
- 1 bay leaf
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/8 teaspoon salt and black pepper, freshly ground
Method
- Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
- In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
- Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
- Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
- Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
- Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
