Not exactly corned beef and collops for St. Paddy's day, but the Scotch in me (genetic, not ingested) always likes to add a little curve ball to the celebration. It also helps to NOT have ingredients on hand to start the old creative juices flowing. But, I did use a marinade and potatoes and cabbage for my side. No question, plating leaves a lot to be desired but, by then, the Scotch had been ingested and I was hungry!
Marinated Sirloin Beef Tips
Slice 8oz top sirloin, crosswise, in 1/8th inch strips. Remove fat. In medium skillet over med-high heat, saute 1/4 lb bacon until it begins to crisp. Remove bacon and add to marinade.
Saute sirloin tips in bacon, 1 minute per side; add tips to marinade. Cover and set aside for at least an hour. Remove skillet from heat whilst preparing the Rumbledethumps.
Preheat solar oven to 225F. Use a rectangular casserole or the 4-qt roaster.
Rumbledethumps: You will need to pare and slice some potatoes, a quarter head of a small cabbage, 1 large sliced and chopped carrot, a chopped medium red onion, and two cloves of rough-chopped garlic.
Don't even ask what I did with that photo! The potatoes were so big that, after slicing the first one, I ended up using just one for my sister and myself. Like the old Russian soup, this recipe really grows with each added ingredient! I think the traditional Rumbledethumps were just potatoes and cabbage, but everyone made it their own and onions became a part of the recipe very early on. (I added the carrot to celebrate me Scottish roots, I did, and add a touch of orange to the plate.)
Make a roux from 1 Tablespoon butter and 1 Tablespoon flour. Create a circle in the pan with the ingredients and let the roux soften and melt in the center, cooking the flour for about a minute. Slowly stir in 1-1/2 cups beef broth/water and blend all ingredients until gravy thickens. Add salt and pepper to taste, if using water. Gravy will definitely be wet looking.
Create a separate container with tin foil (or use one of those throw-away mini foil bread pans) to hold the meat in the center of your baking dish. Place marinated sirloin tips and a quarter cup of the marinade in the foil container, and seal.
Surround foil container with ingredients from skillet; cover and bake in solar oven for approximately 1-1/2 to 2 hours, until potatoes are fork tender. As I said before, plating was not top priority, at this point.
Peasant fare, but, oh, so, delicious. Enjoy with the rest of the Blackberry Merlot!