"hahabogus" > wrote in message
...
> Last night I rotisseried a sirlon roast to rare and it was ok but a little
> tuff. So tonight I sliced up the remaining roast plus whatever juices
> collected in the ziplock bag from a night in the fridge; added that to a
> braising pan along with a sliced red onion and a mess of quartered
> mushrooms, a goodly amount of sherry, 1 cup water and powdered beef
> bullion. Aleppo pepper, celery seed and garlic powder was the seasoning.
> Figure after 2 or 3 hours at 300F should be nice and tender...some for
> supper and some for supper at work on monday...
>

This sounds delicious. I love braised sirloin, and the mushrooms will make
it
perfect. I would skip the boullion, though, and use broth.