cyberkonfused blabbles:

> "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.
>


You don't know the difference in any case...


--
Best
Greg