How to Braise Sirloin

Chinese dinner, braised beef with carrots

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Braising is a low-fat method of slow-cooking tender cuts of meat with liquid to make them fork tender. Sirloin steaks and roasts are tender cuts of meat that fall apart easily with a fork when braise-cooked with the liquid of your choice. Brown the meat before braising to caramelize the natural sugars, to add flavor and color. Braising a cut of sirloin without browning first will give you a bland, gray piece of meat that does not have an appetizing look.

Heat a large skillet on medium heat with the olive oil. Place the sirloin in the hot pan and brown each side for two minutes to add flavor and color to the meat. Use tongs to flip the meat.

Season the sirloin after browning by sprinkling both sides with salt and pepper, or another seasoning of your choice. Pour in enough water for a 1/2-inch layer and cover the pan to start the braising process. Another option is to add flavor to the meat and gravy by using wine, beef broth, apple juice or beer to braise the meat, instead of water.

Simmer the covered pan on medium until the meat feels tender when you pierce it with a fork. This takes about 1 1/2 to 2 hours for a 3/4-inch thick steak, or up to 3 hours for a sirloin roast. Scrape the bottom of the pan with a silicone or plastic utensil to remove any caramelization that accumulated on the bottom of the pan when browning the meat.

Remove the meat from the pan and place on a serving platter. Use remaining juice to make gravy, if desired.