Alright, let’s talk about them beef tips, you know, the ones with that juice, the “au jus” they call it. Fancy name, but it’s just good ol’ meat juice, the tasty stuff.
First thing’s first, you gotta get yourself some beef. Don’t go buyin’ no fancy stuff, just get somethin’ that looks decent. You want a little bit of fat on it, that’s where the flavor comes from, you see. Now, some folks like to beat the meat, make it soft they say. I guess that’s alright, you can take a hammer or somethin’ and give it a good whack. Or you can just cut it up, that works too.
Some folks say you gotta cut little lines on the meat, make it criss-cross. They say it helps make it tender. I don’t know, I never did that much, but if you wanna try it, go ahead. It ain’t gonna hurt nothin’.
- Pick good meat, not too skinny, needs some fat.
- Whack it with a hammer if you want, or just cut it up.
- Cut little lines on it, maybe, if you feel fancy.
Now, the cookin’. That’s the important part. You can’t just throw it in a pan and hope for the best. You gotta do it slow, you know? Low and slow, that’s what they say. Get yourself a big pot, put a little oil in it, and let it get hot. Not too hot, just warm enough.
Then you put your beef in, let it brown up a little. Don’t rush it, let it get nice and brown on all sides. That takes time, you gotta be patient. Once it’s brown, you can add some stuff. Onions, garlic, whatever you got. I like to put in some carrots and celery too, makes it taste good.
Then comes the juice, the au jus. You can buy that fancy stuff in a box, but I like to make my own. It’s easy, just get yourself some of them beef cubes, you know, the little hard things? You put them in some water, and they make a broth. That’s your juice, see?
Pour that juice over the beef, cover it up, and let it cook. That’s the low and slow part. Let it simmer for a long time, a couple hours at least. The longer it cooks, the better it gets. The meat gets all soft and tender, and the juice gets all rich and flavorful.
Now, some folks like to add other things to the juice. A little bit of wine, maybe, or some vinegar. I don’t know about all that fancy stuff. I just like it plain and simple, just beef and juice. But you can do whatever you want, it’s your food.
And that’s pretty much it. That’s how you make beef tips au jus, the way I do it anyway. It ain’t rocket science, just good ol’ home cookin’. Simple food, but it’s tasty and fills you up. And that’s all that matters, right?
Oh, and one more thing. If your meat is still tough, you can try some tricks. Rub it with that bakin’ soda stuff, leave it in the fridge overnight. Or rub it with oil, that works too. Or you can buy that tenderizer stuff, they sell it in the store. Or you can put it in yogurt, or vinegar, or wine, whatever you got. Just don’t use too much, or it’ll taste funny.
The secret is to cook it long enough. That’s the real trick. Low and slow, remember? That’s the key to tender beef tips. And don’t forget the beef cubes for that au jus, gotta have that tasty juice!
Anyways, that’s my two cents. You try it out, see if you like it. If not, well, you can always go buy yourself some of that fancy restaurant food. But I bet this is just as good, maybe even better.
Tags: [beef tips, au jus, beef recipe, easy cooking, slow cooking, tender beef, beef broth, home cooking, hearty meal, dinner ideas]
