Alright, alright, let’s talk about them balsamic beef tips. I ain’t no fancy chef, ya know? Just a regular person who likes to eat good food. And this here beef, well, it’s mighty good.
First off, you gotta get yourself some beef. Not just any beef, mind you. You want somethin’ that’ll get real soft and juicy when you cook it slow. I like to use them chuck roast pieces, cut ’em up into bite-sized bits. Not too big, not too small, just right, you know? Like when you feedin’ chickens, you don’t give ’em too much at once, same thing with the beef.
Now, the secret sauce, that’s where the magic happens. It ain’t no secret really, but it sure tastes special. You get yourself a bowl, not too big, not too small, just a regular ol’ bowl. And you pour in some of that balsamic vinegar. I ain’t gonna lie, I had to ask my grandson what it was the first time. Sounded all fancy, but it’s just vinegar, makes the beef taste all tangy and good.
Then you add some other stuff. Coconut aminos, that’s what the recipe calls for. I guess it’s like soy sauce, but a little sweeter, maybe? I don’t know, it just tastes good. And garlic, gotta have garlic! Chop it up real fine, or smash it, however you like. Garlic makes everything better, that’s just a fact. Oh, and a spoonful of mustard too. Not that yellow stuff, the kinda brown, seedy lookin’ mustard. Adds a little kick, you know?
- Beef tips (chuck roast is good)
- Balsamic vinegar (the tangy stuff)
- Coconut aminos (kinda like soy sauce)
- Garlic (lots of it!)
- Mustard (the brown kind)
- Olive oil (to make it all smooth)
And a little bit of olive oil, just to make it all smooth and shiny. Mix it all up real good, until it looks all mixed up, you know? Like when you stirrin’ paint, gotta get all the colors together.
Then you put the beef in a pan. A big pan, if you got a lot of beef. Or a small pan, if you ain’t got so much. It don’t really matter, as long as the beef fits. And you pour that sauce all over it. Make sure every piece of beef gets coated, real good. Don’t be stingy with the sauce, that’s what makes it so good.
Now comes the waitin’ part. You gotta cook it slow, real slow. I like to use my slow cooker, you know, that thing that sits on the counter and cooks all day? You can put it in the oven too, if you want. Just keep it low and slow, that’s the key. Low and slow, that’s how you get that beef so tender it just falls apart in your mouth.
How long you cook it? Well, that depends. Sometimes it takes a few hours, sometimes it takes all day. You just gotta check it every now and then, see how it’s doin’. When it’s fork-tender, that’s when you know it’s ready. Fork-tender means you can stick a fork in it and it goes right through, easy peasy.
And let me tell you, when that beef is done, it is somethin’ else. It’s juicy, it’s tender, it’s tangy, it’s just plain good. You can eat it with rice, you can eat it with mashed potatoes, you can eat it with bread, you can eat it with whatever you want. Or you can just eat it straight out of the pot, I ain’t gonna judge.
My grandkids, they love this balsamic beef. They come over for dinner and they always ask for it. “Grandma,” they say, “can you make that beef again?” And I always say yes, ’cause I love seein’ them happy. And I love eatin’ that beef too, it’s a win-win, you know?
So, there you have it. That’s how I make my balsamic beef tips. It ain’t fancy, it ain’t complicated, it’s just good, honest food. And that’s the best kind of food, if you ask me. So go on, try it yourself. You won’t be sorry.
