Italian Braised Beef Sirloin and Cauliflower

Posted September 15, 2012 By janice

And now for breakfast…

Braised Beef and Scrambled Eggs

Just scramble a few eggs and thrown in a few cherry tomatoes. Top with Braised Beef and you have a fabulous leftover breakfast!!

Italian Braised Beef Sirloin and Cauliflower

Except for the cooking time, this recipe is a breeze.  And it is so versatile.  You can only eat the meat on PP days, you can add more veggies, like fresh green beans, zucchini and potatoes (for the rest of the family) and make a stew.  Or you can serve the meat on smashed cauliflower or in a tortilla or crunchy roll for the rest of the family…seriously, the possibilities are many!  Enjoy the weekend!!

ITALIAN BRAISED BEEF SIRLOIN AND CAULIFLOWER

2 lbs beef sirloin cut into large chunks
1 28 oz jar of pasta sauce, with no sugar and very little fat
1 cup low sodium beef broth
2 cups cauliflower florets

Brown the beef in a bit of cooking spray in a large Dutch oven over medium heat.  Add the pasta sauce and broth, bring to a boil, cover and simmer over low heat for 2 hours.  Check every once in a while to make sure the liquid hasn’t absorbed too much.  If so, add a half a cup of water or so.  Carefully remove the meat from the liquid and shred it a bit.  Place meat back in the pot and add the cauliflower.  Cook, covered, for 8-10 minutes or until cauliflower is soft but still retains its shape.

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