How Do You Make Beef Tips? A Delicious and Versatile Guide
Making beef tips involves searing relatively inexpensive cuts of beef and then braising them in liquid to tenderize the meat and create a rich, flavorful sauce.
What Are Beef Tips?
Beef tips, despite the name, aren’t necessarily “tips” of anything specific. Instead, they’re usually small, bite-sized pieces of beef cut from the sirloin, tenderloin, or round primal cuts. They provide an affordable alternative to steak, offering great flavor when cooked properly. Often, they’re trimmings from steaks or roasts, making them economical. They are commonly used in stews, stroganoffs, and served over noodles or rice. Their versatility makes them a popular choice for weeknight meals and budget-friendly cooking.
Choosing the Right Beef for Beef Tips
The quality of your beef tips significantly impacts the final result. While the beauty of this dish lies in its ability to tenderize tougher cuts, starting with better-quality beef always improves the outcome.
- Sirloin Tip: This is a common choice for beef tips, offering a good balance of flavor and tenderness. It can sometimes be tougher than other options, so careful braising is key.
- Tenderloin Tips: These are the most tender, but also the most expensive. If you want a melt-in-your-mouth experience, tenderloin tips are the way to go.
- Round Tip: This is the leanest option and often requires longer braising times to become tender. It’s a good choice if you are looking for a lower-fat meal.
| Beef Cut | Tenderness | Flavor | Cost | Best Use |
|---|---|---|---|---|
| Sirloin Tip | Medium | Good | Moderate | General beef tips, stews |
| Tenderloin | Very Tender | Excellent | High | Special occasions, quick cooking |
| Round Tip | Tough | Mild | Low | Braised dishes, stews |
The Essential Steps to Perfect Beef Tips
Making excellent beef tips involves several crucial steps:
- Prepare the Beef: Trim any excess fat and cut the beef into uniform, bite-sized pieces, usually about 1-inch cubes. Pat them dry with paper towels. This helps them brown better.
- Sear the Beef: Heat a large skillet or Dutch oven over medium-high heat with oil. Sear the beef in batches, ensuring not to overcrowd the pan. Brown each side for a deep, rich flavor.
- Build the Flavor Base: Remove the beef and sauté aromatic vegetables like onions, garlic, and sometimes celery or carrots. This creates a flavorful foundation for the braising liquid.
- Deglaze the Pan: Pour in a liquid, such as beef broth, red wine, or beer, to deglaze the pan. Scrape up any browned bits from the bottom of the pan, as these are packed with flavor.
- Braise the Beef: Return the beef to the pan, add any desired herbs and spices (thyme, bay leaf, rosemary are popular choices), and bring the liquid to a simmer. Cover the pot and braise in a low oven (around 325°F or 160°C) or on the stovetop for at least 1.5 to 2 hours, or until the beef is very tender.
- Thicken the Sauce (Optional): If the sauce is too thin, you can thicken it by removing the beef and simmering the sauce over medium heat to reduce it. Alternatively, you can whisk together a cornstarch slurry (cornstarch mixed with cold water) and stir it into the simmering sauce until it thickens.
Common Mistakes to Avoid
Even with the best intentions, some common pitfalls can sabotage your beef tips.
- Overcrowding the Pan: This prevents the beef from browning properly, resulting in steamed, rather than seared, meat. Work in batches to maintain even heat.
- Not Searing Enough: The searing step is crucial for developing flavor. Don’t rush it. Aim for a deep, rich brown color on all sides of the beef.
- Under-Braising: Insufficient braising time will result in tough, chewy beef. Be patient and allow the beef to cook until it’s fork-tender.
- Using Too Much Liquid: While you need enough liquid to braise the beef, too much will dilute the flavor of the sauce. Add just enough liquid to almost cover the beef.
- Neglecting Seasoning: Generous seasoning is essential for flavorful beef tips. Don’t be afraid to use salt, pepper, and other herbs and spices liberally.
Enhancing Your Beef Tips Recipe
There are countless ways to customize your beef tips to suit your taste. Here are a few ideas:
- Add Mushrooms: Sauté sliced mushrooms along with the onions and garlic for an earthy flavor.
- Include Tomatoes: Diced tomatoes or tomato paste can add depth and richness to the sauce.
- Use Different Liquids: Experiment with different braising liquids, such as Guinness stout, balsamic vinegar, or even coffee.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Serve with Different Sides: Beef tips are delicious served over mashed potatoes, egg noodles, rice, or polenta.
Frequently Asked Questions
What is the best cut of beef for beef tips?
The sirloin tip is a popular and cost-effective choice for beef tips. Tenderloin offers superior tenderness but comes at a higher price. Round tip is lean but requires longer braising. Choose based on your budget and desired tenderness level.
How long should I braise beef tips?
Braising time depends on the cut of beef and the size of the pieces. Generally, 1.5 to 2 hours is sufficient for sirloin tip. Round tip might need up to 3 hours. The beef should be fork-tender when it’s ready.
Can I make beef tips in a slow cooker?
Yes! Slow cookers are perfect for beef tips. Sear the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
How can I thicken the sauce for my beef tips?
There are several ways to thicken the sauce: simmering the sauce uncovered to reduce it, adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), or stirring in a roux (equal parts melted butter and flour cooked together).
Can I freeze beef tips?
Yes, beef tips freeze well. Let them cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months.
What should I serve with beef tips?
Beef tips are versatile and pair well with many sides, including mashed potatoes, egg noodles, rice, polenta, and crusty bread.
How do I prevent beef tips from being tough?
The key to tender beef tips is braising them for a sufficient amount of time. Also, sear the beef properly and avoid overcrowding the pan to ensure even browning.
Can I use a pressure cooker for beef tips?
Yes, a pressure cooker significantly reduces cooking time. Sear the beef, then add all ingredients to the pressure cooker and cook on high pressure for 25-30 minutes, followed by a natural pressure release.
What kind of oil should I use for searing beef tips?
Use an oil with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil. Avoid olive oil, as it can burn at high temperatures.
Can I add vegetables to my beef tips while they’re braising?
Yes! Adding root vegetables like carrots, potatoes, and parsnips during the last hour of braising adds flavor and makes the dish a complete meal.
What are some good herbs and spices to use with beef tips?
Popular choices include thyme, bay leaf, rosemary, garlic powder, onion powder, paprika, and black pepper. Experiment with different combinations to find your favorite flavor profile.
How do I know when my beef tips are done?
The beef tips are done when they are easily pierced with a fork and fall apart with gentle pressure. The internal temperature should reach at least 190°F (88°C) for optimal tenderness.