Since no recipe was included with these beef tips, I decided to wing it and make beef tips with rice and gravy.
The recipe was very similar to what I did with braised oxtail, as well as chuck roast cut into cubes.
In a 3 quart cast iron pot, I browned the beef tips in butter. Added salt, pepper and dried cilantro*.
*Fresh would have been better, but I only had dried.
Then poured in some beef broth and red wine, brought it to a boil, then reduced and simmered on low until the beef tips were done (about an hour).
Removed the beef tips, deglazed the pot, added wondra flour to thicken the liquid into a gravy*. Poured over the beef tips.
*I should have taken the time to refrigerate the liquid and remove the fat cap (before thickening into a gravy), as I had done with the oxtails. I skipped that step because I was short on time, but it caused the dish to be too "heavy" for me.
I made rice in some beef broth.
Similar to the oxtail recipe, but skipped a step or two.