Results 1 to 9 of 9
Thread: Cooking a sirloin tip roast
-
10-12-2014, 10:14 AM #1
Cooking a sirloin tip roast
I have a 5 lb sirloin tip roast, grass and fruit fed with barley, oats and redwine added for the last month. The rest of this cow has been outstanding.
Last night I smoked a couple sirloin steaks for a couple hours then gave them 2 minutes per side in a cast iron pan. Fuck ya!!!
Now I'm thinking, smoke the roast for a few hours then in the oven to finish. Anyone have any tip or suggestions for cooking this thing? Temps? Times? Added steps?You are what you eat.
---------------------------------------------------
There's no such thing as bad snow, just shitty skiers.
-
10-12-2014, 04:52 PM #2
Beef bourguignon : http://www.tablespoon.com/recipes/ju...6-2a4936fec81a..
or the way we do it when we have a burn (tree limbs/crapwood/yard debris) and some of the in-laws grass fed beef.
Get 2 bottles of cheap pinot noir, preferably French. Brown some onions in a dutch oven, brown the meat, throw in some more onions/shallots/garlic or leeks and salt the stuff. It's great with a few sprigs of rosemary or thyme.
Dump in one bottle of pinot cover and cook in the edge of the fire.
Cook the thing for 2-3 hours, turning it so the oven gets even heat and topping off the wine.
When done, you can cut the meat with a fork.
(edit: Hi to JR)Merde De Glace On the Freak When Ski
>>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<
-
10-13-2014, 07:16 AM #3
-
10-13-2014, 02:38 PM #4
I'd be concerned a sirloin doesn't have enough collagen in it to not get too dry in a braise. Maybe a slow, dry roast to medium rare then slice thin for a classic roast beef? Maybe a yorkshire pudding or popovers to go with it?
I've had great luck roasting damn near anything lean like that at 200 degrees until it gets to the interior temp I want. Stay under 212 (boiling) and it takes around 5 hours. Doneness will be even throughout, thoroughly cooked but not dried out.
-
10-13-2014, 02:46 PM #5
-
10-13-2014, 04:22 PM #6Head down, push foreword
- Join Date
- Sep 2002
- Location
- OREYGUN!
- Posts
- 14,565
550 for 10-15 minutes then lower to 200 till the desired internal temp (i like 130) is hit. about 3-4 hours with a 3-4lb roast.
-
10-14-2014, 07:21 AM #7
I think I cooked my finest filet I've ever cooked yesterday. So simple. Salt and peppered the steaks, little EVOO in a pan and a hunk o' butter heated up, put those on for about 4 mins each side, then into the oven at 350 for about 7 minutes. Simple and Deeeelicious. Useful I know.
"One season per year, the gods open the skies, and releases a white, fluffy, pillow on top of the most forbidding mountain landscapes, allowing people to travel over them with ease and relative abandonment of concern for safety. It's incredible."
-
10-15-2014, 08:58 AM #8
I went 5 hours in the smoker (unintentionally longer than planned due to Mt bike ride) then a few seconds per side in a hot cast iron pan then 4 hours at 225 in the oven in a covered roaster with a splash (or more) of red wine and 1 hour with the lid off. Fkna!!
Gravy
Yorkies
Baked coliflower w cheese
Mashed potatos
Ceasar salad
Apple pie w ice cream
-
10-15-2014, 09:01 AM #9www.dpsskis.com
www.point6.com
formerly an ambassador for a few others, but the ski industry is... interesting.
Fukt: a very small amount of snow.
Bookmarks