Instructions

1. Take the sirloin tips out of the fridge 30 to 45 minutes before cooking time, so the pieces can come to room temperature. This stops the meat fibers from becoming shocked and toughening up by a sudden and drastic change in temperature.

2. Pat the sirloin tips dry with paper towels. Season them with some salt and pepper. Add any other seasonings, such as dried thyme or a bit of chili powder, that you want to use. Preheat the oven to 325 degrees Fahrenheit.

3. Peel and dice the onion. If you're including other veggies, wash them, peel them and cut them into bite-size pieces, too.

4. Preheat a Dutch oven, deep cast iron skillet with a lid or casserole dish over medium-high heat for a few minutes. Pour enough cooking oil in to coat the bottom.

5. Sear the sirloin tips for about two minutes per side, until nicely browned. Remove the meat from the dish and put it aside on a plate. Saute the onion and any other veggies you're including until the onions begin to caramelize.

6. Deglaze the pot by pouring in your braising liquid and scraping up the residue stuck to the bottom with a spatula. Red wine, beef or chicken broth, vegetable stock or a favorite beer are good braising liquids for beef and onions. Don't add so much liquid that the sirloin tips will be entirely covered; you're not boiling or poaching them.

7. Turn the burner off and return the sirloin tips to the pot with the braising liquid and veggies. If you have any additional seasonings to add, such as chopped garlic, herbs or spices, put them in. Cover the pot with its tightly fitting lid and put it into the oven; for successful braising, moisture should not be able to escape the pot.

8. Braise the sirloin tips and onion for about an hour. The beef is done when it pulls apart easily with a fork.