I’m cooking with bourbon tonight, I might even add a little to the food, (as borrowed from W.C. Fields). Adding bourbon to beef is one of my favorite things to do. The bourbon adds an additional layer and brings out the flavors in beef. Note that I keep repeating beef. Darker spirits do better in darker meats like beef or pork. If cooking with chicken and fish stick with wine or lighter alcohols.
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Salt and pepper 2 pounds beef top sirloin tips and add to the oil. Do not crowd leave space between each piece, working in batches. Brown all sides. Transfer meat to a plate and cover to keep moisture and heat in.
Clean out the Dutch oven and place back on heat. Heat 1 tablespoon olive oil. Add 1 sliced shallot and 2 – 3 minced garlic cloves. Cook until translucent and fragrant.
Add 1½ – 2 cups water, 1/3 cup bourbon whiskey, 1 tablespoon Worcestershire sauce, and 2 tablespoons fresh rosemary leaves (stems removed). Bring to a boil for 5 minutes. When adding bourbon always use water (not broth). Alcohol bonds with water and carries flavor compounds, in this recipe the garlic and rosemary, into the meat. Play with the water/bourbon ratio adjusting to your taste. If you like the darker notes of whiskey add more bourbon and reduce the water accordingly.
Stir the meat back into the pan. Lower heat and simmer for 30 minutes, uncovered until meat is fork tender. Remember, not all the alcohol content will cook out. However, the uncovered method allows more of the alcohol to evaporate leaving only a small percent behind and it makes your kitchen smell awesome!
In a small bowl, add 1 tablespoon flour to 1/2 cup water and whisk until smooth and lump free. Or use the trick of placing the flour and water in a covered mason jar and shaking out the lumps. Increase the heat to medium-high and bring to a low boil; stir in the flour mixture mixing until broth is thickened.
TIP: I like the meat to be the star of the dish and the gravy a nice addition. Therefore, I transfer the meat to a platter before I add the flour mixture. Then I drizzle the gravy over the meat, that way I can control the amount. Any extra gravy can be used on a side dish of mashed potatoes.
Serve with a side dish of garlic mashed potatoes and roasted seasoned carrots and you have a delicious and fulfilling fall dinner in about 45 minutes. I use my smoked seasoned salt on almost all of my veggies. It’s one of those universal seasonings that kicks up the flavor replacing plain salt. I’m working on getting it out soon.
A simple fall dinner with a pop of flavor! Let me know what you think! – Ella 💙
- 2 pounds beef top sirloin tips
- 2 - 3 tablespoons olive oil
- 1 large shallots sliced
- 2 cloves garlic minced
- 2 cups water
- 1/3 cup bourbon whiskey
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh rosemary leaves
- Salt and pepper to taste
Heat the olive oil in a Dutch oven over medium-high heat. Add the meat, do not crowd. Work in batches if needed. Brown all sides. Remove meat, cover with foil.
Add additional olive oil to Dutch oven, if needed. Add the shallots and garlic. Cook until translucent and fragrant. Remove from pan and set aside.
In the Dutch oven, add 1 1/2 cups of water, bourbon whiskey, Worcestershire sauce, rosemary, and salt and pepper. Bring to a boil for 5 minutes. Bourbon, or any alcohol for that matter, does not tenderize the meat, in fact the opposite can be true, so I like to cook off some of the alcohol from your marinade first.
Add the meat, shallots, and garlic back to the pan. Mix in and simmer for an additional 30 minutes. Uncovered until meat is fork tender. Remember, a little alcohol will remain, however uncovered cooking allows 90% of the alcohol to cook out.
In a small bowl, add 1 tablespoon flour to 1/2 cup water and whisk until smooth and lump free.
Increase the heat to medium-high and bring to a low boil; stir in the flour mixture mixing until broth is thick.
Remove from heat and serve immediately.