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Sirloin Tip Roast - easy recipe and technique
by
Drick Perry
Calificación: 4.0
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%20and%20adds%20texture%20to%20the%20outside.%20There%20are%20a%20few%20folks%20who%20believe%20it%E2%80%99s%20better%20to%20sear%20the%20meat%20after%20it%E2%80%99s%20roasted,%20not%20before.%20That%20is,%20roasts%20will%20lose%20around%201.7%25%20of%20its%20natural%20juices%20if%20seared%20before%20roasting%20rather%20than%20after.%3C/p%3E%3Cp%3EThe%20problem%20most%20folks%20have%20when%20cooking%20a%20roast%20is%20not%20knowing%20how%20to%20go%20about%20cooking%20the%20cut%20of%20beef%20chosen%20and%20often,%20more%20than%20most%20will%20admit,%20the%20outcome%20is%20less%20than%20desirable.%3C/p%3E%3Cp%3EWhile%20most%20recipes%20call%20for%20cooking%20large%20roasts%20in%20a%20moderately%20hot%20oven%20(350%20to%20400-degree),%20this%20method%20will%20lead%20to%20a%20haphazardly%20cooked%20inside%20not%20to%20mention%20a%20ghastly,%20overcooked%20outer%20band.%20And%20in%20turn,%20roasting%20smaller%20cuts%20in%20a%20lower%20temperature%20oven%20will%20not%20achieve%20a%20desirable%20serving%20of%20roast%20beef%20either.%3C/p%3E%3Cp%3EYou%20see,%20small%20narrow%20roasts%20like%20beef%20tenderloin,%20top%20sirloin,%20shoulder%20petite%20fare%20well%20with%20a%20relatively%20quick%20cooking%20time%20ensuring%20a%20juicy,%20tender%20slice%20of%20meat.%20These%20cuts%20should%20roast%20in%20an%20oven%20temperature%20set%20between%20350%20to%20450%20degrees%20F.%3C/p%3E%3Cp%3EOn%20the%20other%20hand,%20heat%20takes%20a%20long%20time%20to%20infiltrate%20deep%20into%20the%20center%20of%20large%20and%20chunky%20cuts%20of%20meat%20such%20as%20prime%20rib%20(standing%20rib,%20first%20cut),%20ribeye%20and,%20like%20the%20one%20today,%20sirloin%20tip%20roasts.%20If%20cooking%20at%20moderate%20high%20heat,%20the%20outer%20areas%20becomes%20hot%20bands%20of%20brownish-grey,%20overcooked%20meat%20while%20the%20inner%20area%20remains%20cold%20and%20rare.%20This%20is%20why%20these%20cuts%20should%20roast%20in%20an%20oven%20temperature%20set%20between%20250%20to%20300%20degrees%20F.%20for%20longer%20periods.%3C/p%3E%3Cp%3ENow%20that%20we%20got%20all%20of%20that%20serious%20hullabaloo%20out-of-the-way,%20let%E2%80%99s%20get%20to%20something%20a%20little%20more%20appreciable,%20like%20an%20easy%20and%20most%20satisfying%20recipe%20worthy%20of%20a%20special%20occasion,%20say%20a%20holiday%20or%20a%20nice%20Sunday%20Dinner.%20The%20choice%20cut%20for%20today%E2%80%99s%20recipe%20is%20a%20large%20sirloin%20tip%20roast;%20a%20lean%20hunky%20cut%20that%20is%20perfect%20for%20slow%20roasting%20and%20comes%20out%20perfect.%20Each%20slice%20is%20just%20as%20beautiful%20as%20the%20next%20as%20you%20carve%20into%20the%20interior%20and%20every%20bite%20is%20just%20as%20delicious%20as%20the%20first.%20Enjoy!%3C/p%3E%3Cp%3ERoast%20Beef:%20Sirloin%20Tip%20with%20au%20jus%3C/p%3E%3Cp%3EThere%20is%20nothing%20new%20to%20this%20recipe%20for%20many%20of%20you%20except%20maybe%20the%20cooking%20method.%20It%20is%20a%20time-honored%20recipe%20using%20the%20basic%20of%20Cupboard%20Cookery,%20that%20is,%20reaching%20into%20the%20cabinet%20and%20coming%20up%20with%20something%20worthy%20of%20family%20and%20friends.%3C/p%3E%3Cp%3E10%20to%2012%20servings%3C/p%3E%3Cp%3EUse%20kitchen%20twine%20to%20tie%20around%20the%20side%20of%20the%20roast%20to%20make%20it%20somewhat%20circular.%20This%20will%20help%20it%20cook%20uniformly%20and%20heck,%20it%20looks%20nice%20too.%20Lightly%20season%20all%20sides%20with%20salt%20and%20a%20good%20dose%20of%20black%20pepper%20and%20place%20on%20a%20platter.%20Allow%20the%20roast%20to%20set%20out%20(reasonable%20room%20temperature)%20for%202%20hours.%20If%20you%20have%20the%20time,%20refrigerate%20it%20for%20about%206%20hours%20to%20allow%20the%20salt%20to%20work%20its%20magic%20on%20the%20roast.%20(It%20will%20cause%20moisture%20movement%20toward%20the%20surface%20and%20then%20the%20fibers%20will%20infuse%20it%20back%20in%20for%20the%20moistest%20roast%20you%20will%20ever%20cook.)%3C/p%3E%3Cp%3EPreheat%20oven%20at%20275%20or%20300%20degrees%20F.%20(use%20the%20higher%20if%20roast%20is%204%20inches%20or%20more%20thick)%3C/p%3E%3Cp%3EAfter%20roast%20is%20at%20room%20temperature%20(2%20hours%20after%20refrigeration),%20rub%20the%20onion%20soup%20mix%20all%20over%20the%20surface.%20Place%20roast%20on%20a%20rack%20or%20roasting%20tray%20and%20the%20rack%20over%20a%20deep%20oven%20pan.%20Sprinkle%20the%20onion%20bits%20you%20have%20on%20the%20platter%20over%20the%20top.%20Place%20in%20the%20center%20of%20the%20oven.%20%20Yup,%20I%20chose%20not%20to%20sear%20bet%20you%20didn't%20notice%20that,%20did%20you?%20Cook%20roast%20until%20internal%20temperature%20reaches%20120%20degrees%20F.%20for%20rare,%20125%20for%20medium%20rare%20or%20135%20(not%20advisable)%20for%20medium.%20My%20roast%20took%20about%203%201/2%20hours%20to%20reach%20medium%20rare.%3C/p%3E%3Cp%3ERemove%20from%20oven,%20tent%20with%20foil%20and%20allow%20to%20rest%20for%2015%20minutes.%20Remember:%20Your%20internal%20temp%20should%20rise%20another%205%20degrees%20at%20rest%20so%20the%20interior%20will%20be%20a%20perfect%20125%20for%20rare%20and%20130%20for%20medium%20rare.%20Slice%20thin%20and%20serve%20with%20the%20au%20jus%20in%20the%20pan.%3C/p%3E%3Cp%3ENotes:%20Use%20the%20au%20jus%20as%20it%20is%20from%20the%20pan%20drippings%20or%20make%20a%20gravy%20by%20adding%20a%20thickener%20(like%20cornstarch%20with%20a%20little%20water).%3C/p%3E%3Cp%3EPrep%20time%20does%20not%20include%20resting%20stage.%20Internal%20temps%20based%20on%20Southern%20Food%20guidelines.%3C/p%3E){kind=link}