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Beef Carbonnade
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We have made this a lot using chuck roast and it has always been delicious. We are planning a small dinner party next month with BC as the star. HEB has prime top sirloin on sale for $5.95/lb. I am tempted to use this as the beef. It cooks for two hours in liquid to finish. Any comments on your expectations of tenderness and flavor as compared the one made with chuck? Really is tempting due to price.
"He who sups with the devil should have a. long spoon".
Gotta say, I really prefer the flavor of chuck over Sirloin, but that is a nice deal.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
I agree. Sirloin is always a last choice for me. For a dinner party, I would definitely go with chuck.
Daphne
Keep your mind wide open. 
I agree. I always use chuck or cross rib roasts when doing any kind of long braise. Last time I made carbonnade, I adapted two CI recipes for the pressure cooker, and used round and it was wonderful (used bacon and Newcastle Brown Ale, instead of Belgian beer). It was as good as what I had in Belgium. Have to remember that dishes like carbonnade were originally "poor folk" food intended to make the lesser cuts work.
I'm with everyone else here. Chuck is the way to go for flavor. I really don't use sirloin for anything, nor do we at work, either. But good price!
PJ
PJ
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