Braised Sirloin No.21 with Dried Lime
BLEND No.21 CREATIVE RECIPE
I love doing a braise, as there is hardly another technique that asks so little yet gives so much back. Anyone can become a kitchen hero with this method, as long as you remember four simple steps: Sear, Sauté, Deglaze and Braise. Then you must be patient and wait as the braise fills your house with the most enticing aromas! Here I’m using No.21 and dried limes with beef sirloin, to achieve a very different but robustly delicious flavor.
Serves 8
RECIPE INGREDIENTS
- 1t Black Peppercorn Seeds
- 1t Coriander
- 1t Fennel Seeds
- D Cumin Seeds
- ¼t Mustard Seeds
- 1pk Blend No.21
- 3T Olive Oil, For Searing Sirloin
- 3lb Sirloin, Excess fat removed
- 3T Olive Oil
- 3C Onion, Chopped
- 1C Carrot, Diced
- 1C Celery, Cut in Small Pieces
- 1C Tomato Sauce
- 1C Chicken Broth
- 1C Red Wine
- 8 Dried Lime, whole – Learn More
DIRECTIONS
Prep
- Preheat oven to 400˚F
- Place sauté pan over medium heat
- Add peppercorn, coriander, fennel, cumin and mustard seeds
- Toast until aromatic, 2 minutes
- Transfer to a grinder and coarsely grind, empty into a small mixing bowl
- Add grinded peppercorn mixture and 1/3 of Blend No. 21, mix set aside
Sear
- In a cast iron pot, heat oil over medium high heat
- Sear meat few pieces at a time, do not over crowd, repeat the process, set aside
Sauté
- In the same pot, add onion, sauté until translucence
- Add carrot and celery, sauté for 2 minutes
- Add peppercorn and No.21 mixture and sauté for 3 minutes
- Add tomato sauce, broth and wine, simmer for 10 minutes
Braise
- Arrange meat piece in the pot submerging
the meat into the liquid - Cover tightly with a lid and simmer for 30 minutes.
- Turn meat pieces upside down
- Arrange limes between pieces of meat submerging into the liquid
- Transfer to oven and cook for 30 minutes
- Remove lid and braise for 45 or until done.
- Remove lime pieces before serving
