Thursday, October 27, 2011

Roasted Potatoes & Carrots w/ Ginger-sauced Beef Tips

Last night I decided that I was tired of the "quickie vegan" meals I'd been preparing. I wanted to make something with a little more flare! I had purchased a pack of free-range beef tips to make a soup, but I knew that's what I was craving!

When I got home, Wayne took Camilla out to play, and I began preparing carrots and potatoes for roasting! I chunked up the potatoes and thick-sliced the carrots, placing them in a casserole dish with enough olive oil to coat them good. Next, the seasonings: salt and fresh-cracked pepper, a dash of all-spice, some Italian seasoning mix- toss to coat everything good. Place in preheated oven (450) for 40 minutes.

I grab a pan and place it on the stove to heat it up; add about 3 tablespoons of olive oil and the pound of beef tips. At this point, I let the tips brown evenly, turning them frequently. Once they were evenly browned, I turned the heat down to a little less than medium (our stove cooks hot), added salt, a healthy amount of ground ginger (probably about 2 to 3 tablespoons), 1/2 a can of tomato paste, 1/3 cup of brown sugar, 2 tablespoons of garlic powder, a dash of granulated onion, and a teaspoon of cinnamon. Coat the beef and then add about 1/2 cup of water. Let this simmer, stirring occasionally. If the sauce starts to thicken too much (and this IS a preference thing), just add a little more water (or you can add beer, red wine, or some sort of citrus juice). Taste for seasoning, and reseason as needed. GOOD gravy, don't let me forget about the 5 splashes of CRAZY (uber) Hot Sauce! It was almost too much!

The meat simmered until the veggies were good and roasted. Total cook time was about 45 minutes.

I served my beef over homemade corn cakes, and it was AH-mazing! Perfect food for a fall evening!


Anonymous said...

I have to bookmark all these when i get my laptop back.