un net it...cub it and have this: It's one of my favorite meals.. BEEF BURGUNDY . This is a delicious recipe inspired from one of my "great-Chef- loopie-buddies", Cheryl, on AOL. This aromatic dish will have you drooling during cooking time! . 2 pounds round steak, cut into 1-inch cubes 2 tbsp. vegetable oil 1/4 cup flour 1/2 tsp. salt 1/4 tsp. pepper 1 cup beef broth 3/4 cup Burgundy wine (I use any red) 1 tsp. beef bouillon granules (don't add) 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. seasoned salt (I just use t of Italian seasoning for this and the herbs below.) 1/4 tsp. marjoram 1/4 tsp. thyme 1/4 tsp. pepper 1 tbsp. cornstarch dissolved in 1 tbsp. water . 1. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper; coat beef in flour mixture. 2. Heat oil in large skillet; brown beef on all sides, working in batches if necessary. Drain beef. 3. In crock pot, combine beef, beef broth, wine, bouillon and seasonings. Cover and cook on low heat for 6 to 8 hours, until meat is tender. 4. Turn control to high and stir in cornstarch mixture. Cook for 15 minutes. Serve over rice, pasta or mashed potatoes. Yield: 4 servings. or this FRENCH RAGOUT . This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun. . 1 lb. beef stew meat 2 tbsp. cooking oil 1 medium onion, sliced 3 tbsp. butter 1 beef bouillon cube 1-1/2 cups water 1 cup beef gravy 1 lemon slice 2 cups diced potatoes 1 cup sliced carrots 3/4 tsp. salt 1/4 tsp. pepper 1 tbsp. cornstarch .. 1. In a large skillet, brown beef in hot oil. Drain and set aside. 2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes. 3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings. Here is a link that might be useful: Here as some more from Stephs Country Kitchen with help from Way Back Machine

I had to cook 80 lbs of corned beef yesterday...I let mine come to a boil-then simmer for 4-5 hours-depending on the size of the meat. I always put a whole onion in with the meat as well. Oh-and as that 'scum' develops on top of the water? Keep skimming that off, during the cooking period. Last night-Elton Brown on the Food Network said by adding a Tbs of salt petre (I always spelled that peter!) to the water-it will keep the corned beef nice & pink in color-hmm-I didn't and my meat's nice & pink.

Slow- The basics are: Get some containers (I like Milk jugs), slice them in half horizontally, leaving a small portion under the handle intact (a hinge), and cut a few small holes in the bottom edge for drainage. Fill with potting soil- about 3-4" is good. Sow your seeds into the jug. Close the jug- secure with duct tape. Toss the cap in the garbage; you don't need it. Toss the jug outside IN THE WINTER. The seeds will germinate when they are ready, and you plant them out in the spring in little hunks. Like when they have a true set of leaves. You do this starting now (til whenever you wanna be done. I do it Dec/Jan/Feb/Mar...tender annuals like Zinnias I'll put out starting in April). When the weather starts to get warm, you simply open up the container a little at a time to give them a little more air (I suppose you could liken this to hardening off, but it's moreso to keep your seedlings from frying when the weather gets warm). That's pretty much it. You do have to keep tabs on moisture levels, but this whole method keeps your seeds from being eaten by critters, washed away in rain, moved by Ma Nature, etc. Gives them a little protected environment to grow in. Best of all: No hardening off, no indoor light setup...they are born in the cold, so they are already hardened off. Very cool way to grow stuff. You can see my shelving unit that I have outside for the jugs- upper right of the pic. Yep, they go right out in the snow all winter.

a sirloin tip roast would not be my first choice for roasting medium rare...I leave that for a loin roast or a rib roast.,...It will be a little tough. I would pot roast it. But if you are determined on a medium roast.....I would say a marinade would work very well....and for more than 30 minutes....over night would be best. If you sear it to a nice brown, chances are huge it will be over done. I would check temperature with an instant read and test in several different spots. would roast it at 425...until temp measures 115....cover and let it rest for 20 to 30 minutes....can't tell you how long because I don't know how cold it will be when you put it into the oven nor how many times you will open the door nor how much it weighs.