Beef en Cocotte with Caramelized Onions
Cooking beef en cocotte—or casserole roasting—ensures that the beef is tender and perfectly cooked, without the expense of a prime cut of meat.
Why This Recipe Works
For our beef en cocotte recipe, we chose top sirloin for its bold, beefy flavor. After trimming any excess fat from the roast, we tied it to ensure even cooking. To build flavor for our beef en cocotte recipe, we caramelized onions in the pot after the beef was seared, deglazed the pot with sherry, and then placed the beef on top of the onions, covering the pot. We then cooked the roast in the oven until the beef was medium-rare.