If you follow us you know we love E3 Meat Co out of Fort Scott, Kansas. Everyone in that organization is like family to Meat Church. Recently E3 sent me 2 lbs of beef tips. I instantly wondered what I was going to do with them. I thought these would be great slow cooked for a hearty meal. In true Meat Church fashion I had to add a smoked element up front. Let's get started.....
Ingredients
- 2 lbs. beef tips (sub stew meat)
- Meat Church Holy Cow seasoning
- 1 white onion, chopped
- 2 C water
- 1/3 C Worcestershire sauce
- 1/3 C soy sauce
- 2 T olive oil for sautéing the onions
- 1 packet brown gravy
- 1 C water for gravy mixture
- Your favorite rice (or noodles) to serve over
Heat your smoker (or grill) to 275 - 325 degrees depending on your available time and preference.
Smoke the beef tips
Season the beef tips moderately with Holy Cow tossing them to cover all sides. Place them in your smoker to cook them to medium rare at most. I smoked mine on a Traeger Timberline at 325 with oak. The point here is to get some nice color, caramelization and smoke flavor.
Simmer the dish
In a dutch over (or deep skillet), sauté the onions in olive oil until slightly translucent.
Add the smoked beef tips.
Pour in the water, worcestershire, soy & 3 tsp of Holy Cow. Bring this mixture to a boil. Reduce heat and simmer for 2 hours.
Meanwhile
While the beef tips are cooking prepare your favorite rice to serve the beef over. We love Anson Mills Carolina Gold rice.
Also, mix the gravy with 1 C of water and set aside (you can certainly make your own as well).
The finish
Pour the gravy\water mixture into the dutch oven, mixing thoroughly. Bring to a slight boil and allow to thicken slightly.
Serve over rice and enjoy!
