Braised Sirloin No.21 with Dried Lime

Braised Sirloin No.21 with Dried Lime


I love doing a braise, as there is hardly another technique that asks so little yet gives so much back. Anyone can become a kitchen hero with this method, as long as you remember four simple steps: Sear, Sauté, Deglaze and Braise. Then you must be patient and wait as the braise fills your house with the most enticing aromas! Here I’m using No.21 and dried limes with beef sirloin, to achieve a very different but robustly delicious flavor.

Black Pepper, Curry, Turmeric, Cinnamon, Sumac, Cumin, Thyme, Lime, Sea Salt, Parsley, Herbs & Spices

Serves 8


  1. 1t           Black Peppercorn Seeds
  2. 1t           Coriander
  3. 1t           Fennel Seeds
  4. D           Cumin Seeds
  5. ¼t          Mustard Seeds
  6. 1pk        Blend No.21
  7. 3T         Olive Oil, For Searing Sirloin
  8. 3lb        Sirloin, Excess fat removed
  9. 3T         Olive Oil
  10. 3C        Onion, Chopped
  11. 1C         Carrot, Diced
  12. 1C         Celery, Cut in Small Pieces        
  13. 1C         Tomato Sauce
  14. 1C         Chicken Broth
  15. 1C         Red Wine
  16. 8           Dried Lime, whole – Learn More 



  1. Preheat oven to 400˚F
  2. Place sauté pan over medium heat
  3. Add peppercorn, coriander, fennel, cumin and mustard seeds
  4. Toast until aromatic, 2 minutes
  5. Transfer to a grinder and coarsely grind, empty into a  small mixing bowl
  6. Add grinded peppercorn mixture and 1/3 of Blend No. 21, mix set aside


  1. In a cast iron pot, heat oil over medium high heat
  2. Sear meat few pieces at a time, do not over crowd, repeat the process, set aside


  1. In the same pot, add onion, sauté until translucence
  2. Add carrot and celery, sauté for 2 minutes
  3. Add peppercorn and No.21 mixture and  sauté for 3 minutes
  4. Add tomato sauce, broth and wine, simmer for 10 minutes


  1. Arrange meat piece in the pot submerging
    the meat into the liquid
  2. Cover tightly with a lid and simmer for 30 minutes.
  3. Turn meat pieces  upside down
  4. Arrange limes between pieces of meat submerging into the liquid
  5. Transfer to oven and cook for 30 minutes
  6. Remove lid and braise for 45 or until done.
  7. Remove lime pieces before serving