Sirloin Tip Roast - I need a clue

One time on Usenet said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

As ever, dollinks, I await your advise.

I can only say that I wouldn't try to roast it for a long
time -- chuck would stand up to that, but I think with sirloin
tip you'd wind up with a chunk of shoe leather. I sprinkle mine
with garlic and s&p and roast at 350 degrees for about an hour,
depending on the size of the roast. Whatever you do, have a good
time with the guests and Son... :-)

--
Jani in WA

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

As ever, dollinks, I await your advise.
--

I have done it "low and slow" after browning well and it was lovely, but
certainly a bit on the lean side and not as good as chuck. But sometimes
I love lean braised meat. It has a wonderful flavor. I want to try it
roasted and
sliced thin and rare!

Has anyone done this with this cut?

Little Malice said:

Quoted message said:

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

As ever, dollinks, I await your advise.

I can only say that I wouldn't try to roast it for a long
time -- chuck would stand up to that, but I think with sirloin
tip you'd wind up with a chunk of shoe leather. I sprinkle mine
with garlic and s&p and roast at 350 degrees for about an hour,
depending on the size of the roast. Whatever you do, have a good
time with the guests and Son... :-)

I have to agree with this. Chuck would work, and pull apart nicely but
sirloin tip is too finely grained and lean to get the results out of it
you want. Stick with the pork- it is a winner you know will work.
Goomba Dahlink

On Fri, 06 Jul 2007 22:24:37 -0400, Goomba38 <[email hidden]>

Quoted message said:

Little Malice wrote:

Quoted message said:

Quoted message said:

I can only say that I wouldn't try to roast it for a long
time -- chuck would stand up to that, but I think with sirloin
tip you'd wind up with a chunk of shoe leather. I sprinkle mine
with garlic and s&p and roast at 350 degrees for about an hour,
depending on the size of the roast. Whatever you do, have a good
time with the guests and Son... :-)

I have to agree with this. Chuck would work, and pull apart nicely but
sirloin tip is too finely grained and lean to get the results out of it
you want. Stick with the pork- it is a winner you know will work.
Goomba Dahlink

I agree with this too. If it is anything like the tri-tip I just got
and grilled, it needs to be on the rarish side, and either roasting or
grilling will work.

For mine, I marinated it in a paste of garlic cloves, olive oil, salt
and about 1/2 tsp of peppercorns. The paste was made in the blender,
and I let it sit in the marinade for about an hour or so.

Christine

In article <[email hidden]>,

Melba's Jammin said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

As ever, dollinks, I await your advise.

Thanks for the so-fast replies. Believe I'll put that sucker back in
the freezer. It could be pushing 100 degrees here tomorrow and I don't
especially want to heat the house with a/c running. (Except I've got a
birthday cake to bake. . . . ). Hmmmmm, maybe I'll do them both at the
same time. . . . weird, true.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Fri, 06 Jul 2007 22:24:37 -0400, Goomba38 <[email hidden]>

Quoted message said:

Little Malice wrote:

Quoted message said:

Quoted message said:

I can only say that I wouldn't try to roast it for a long
time -- chuck would stand up to that, but I think with sirloin
tip you'd wind up with a chunk of shoe leather. I sprinkle mine
with garlic and s&p and roast at 350 degrees for about an hour,
depending on the size of the roast. Whatever you do, have a good
time with the guests and Son... :-)

I have to agree with this. Chuck would work, and pull apart nicely but
sirloin tip is too finely grained and lean to get the results out of it
you want. Stick with the pork- it is a winner you know will work.
Goomba Dahlink

I agree with this too. If it is anything like the tri-tip I just got
and grilled, it needs to be on the rarish side, and either roasting or
grilling will work.

For mine, I marinated it in a paste of garlic cloves, olive oil, salt
and about 1/2 tsp of peppercorns. The paste was made in the blender,
and I let it sit in the marinade for about an hour or so.

Christine

my mom used to roast up sirlon tip, for sunday roast beef
dinner...English style with yorkshire pudding. She'd cook it to extremely
well done...Id roast it too but at say 375 ish but to medium rare.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" <[email hidden]> wrote

Quoted message said:

my mom used to roast up sirlon tip, for sunday roast beef
dinner...English style with yorkshire pudding. She'd cook it to extremely
well done...Id roast it too but at say 375 ish but to medium rare.

Was it tender?

On Jul 6, 10:06?pm, Melba's Jammin' <[email hidden]>

Quoted message said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

Sirloin tip is an inbetween cut, can be roast beef or pot roast...
ground it makes excellent burgers, cubed and marinated makes great
shishkabob. I would braise it until tender but still firm enough to
slice... really good sliced onto a hard roll served as a french dip...
use your favorite braised brisket recipe. Cooked early, cooled a bit
for easier slicing, and re*warmed* just before serving is best.

Sheldon

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

Melba's Jammin said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

As ever, dollinks, I await your advise.

Thanks for the so-fast replies. Believe I'll put that sucker back in
the freezer. It could be pushing 100 degrees here tomorrow and I don't
especially want to heat the house with a/c running. (Except I've got a
birthday cake to bake. . . . ). Hmmmmm, maybe I'll do them both at the
same time. . . . weird, true.

Well, I didn't put it in the freezer. It's in the pressure cooker with
Dams' Chicago Beef sammich seasonings less the red pepper flakes. I
don't want the jus to spicy.

I'm guessing as to the time in the pot. The meat is 2-1/2 pounds and I
figure 40 minutes at 15 psi ought to do something to it. Believe I'll
let the pressure drop of its own, drain and strain, chill and slice.
Ready to serve tomorrow if I need it. Or tonight, for that matter. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <[email hidden]>,

Sheldon said:

On Jul 6, 10:06?pm, Melba's Jammin' <[email hidden]>

Quoted message said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

Sirloin tip is an inbetween cut, can be roast beef or pot roast...
ground it makes excellent burgers, cubed and marinated makes great
shishkabob. I would braise it until tender but still firm enough to
slice... really good sliced onto a hard roll served as a french dip...
use your favorite braised brisket recipe. Cooked early, cooled a bit
for easier slicing, and re*warmed* just before serving is best.

Sheldon

Thanks, Sheldon. That's my plan.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

As ever, dollinks, I await your advise.

How big it is is a factor on how you cook it. A full sirloin tip
roast of 9-12lbs should be cooked like prime rib: Start of at
500F for 20-25 minutes, then 265 or so for a few hours. Makes
for perfectly med rare roast beef.

-sw

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

As ever, dollinks, I await your advise.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On the rare side. Here's my recipe

-= Exported from BigOven =-

Helen's Roast Beef

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
1 Beef roast ; Rib, rolled rib, sirloin

-= Instructions =-
Remove roast from frig at least 2 hours before ready to cook. Preheat oven
to 500. Place meat fat side up in a well greased roasting pan,on a rack Do
NOT cover.Add about 1/2 inch water.Place in oven and time for 30 minutes.
Reduce heat to 275. Continue cooking for 1 1/4 to 1 1/2 hours and test
with meatthermometer.I find about 120-140 produces a medium rare result

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

MoM

One time on Usenet said:

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

Melba's Jammin said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

As ever, dollinks, I await your advise.

Thanks for the so-fast replies. Believe I'll put that sucker back in
the freezer. It could be pushing 100 degrees here tomorrow and I don't
especially want to heat the house with a/c running. (Except I've got a
birthday cake to bake. . . . ). Hmmmmm, maybe I'll do them both at the
same time. . . . weird, true.

Well, I didn't put it in the freezer. It's in the pressure cooker with
Dams' Chicago Beef sammich seasonings less the red pepper flakes. I
don't want the jus to spicy.

I'm guessing as to the time in the pot. The meat is 2-1/2 pounds and I
figure 40 minutes at 15 psi ought to do something to it. Believe I'll
let the pressure drop of its own, drain and strain, chill and slice.
Ready to serve tomorrow if I need it. Or tonight, for that matter. :-)

That sounds wonderful! A perfect dinner for a hot evening...

--
Jani in WA

Melba's Jammin said:

Sheldon said:

Melba's Jammin said:

I've got a houseful coming tomorrow for a few days, then just Firstborn
Son (yeay!!) for the rest of the week.

Quoted message said:

Quoted message said:

I know how to make pulled pork (slow and low). Can I do the same with
this sirloin tip roast (pretty danged lean, as I recall them), or do I
need to do this one on the rare side and sliced thinly.

Quoted message said:

Sirloin tip is an inbetween cut, can be roast beef or pot roast...
ground it makes excellent burgers, cubed and marinated makes great
shishkabob. I would braise it until tender but still firm enough to
slice... really good sliced onto a hard roll served as a french dip...
use your favorite braised brisket recipe. Cooked early, cooled a bit
for easier slicing, and re*warmed* just before serving is best.

Quoted message said:

Sheldon

Thanks, Sheldon. That's my plan.

Let us know how it turns out. You may want to have it with a little
horseradish sauce.

WHITE HORSERADISH SAUCE

Fresh horseradish can have very intense flavor and heat, which is why
we start with a small amount - taste the sauce and add more only if
desired.
Active time: 5 min Start to finish: 1 hr

1 cup sour cream
3 tablespoons finely grated peeled fresh horseradish (1 oz; use small
teardrop-shaped holes of a box grater)
1/8 teaspoon black pepper

Makes about 1 1/4 cups. Stir together sour cream, 1 1/2 tablespoons
horseradish, and pepper. Taste sauce, then add more horseradish as
desired. Let stand, covered, at room temperature at least 1 hour (for
flavors to develop).

Cooks' note:
Sauce can be made 2 days ahead and chilled, covered. Bring to room
temperature before serving.

Gourmet Entertains
April 2004