How should I prepare my sirloin tip roast?
January 8, 2014 10:32 AM Subscribe
I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it?
I've never prepared a roast before, and I'm not sure what to do with it. I'd rather not spend too much time on prep, and avoid combining it with any sort of fruit.
Any suggestions?
I've never prepared a roast before, and I'm not sure what to do with it. I'd rather not spend too much time on prep, and avoid combining it with any sort of fruit.
Any suggestions?
In reality it is pretty hard to screw up a good piece of meat. You have a fairly small roast so that makes it even easier.
If you want a moist/wet roast (pot roast) use a slow cooker if you have one on low. I would salt liberally and let stand for a few minutes to bring the roast up to room temperature than sear on all sides then put into slow cooker on low with cut up onions, carrots and maybe green beans (the vegetables are your preference and can be omitted entirely)until the meat reaches an internal temperature of 160 or so. If you don't have a slow cooker, use a cast iron dutch oven or skillet with cover (a non stick skillet won't work and might poison your food) to sear in and than move the whole thing to the oven sat at 250 or so and check the meat (in either case) every 20-30 minutes.
If you only have a non stick skillet, sear in that and move the roast into a aluminum foil wrap and set in the oven.
You have to have a probe thermometer to cook meat well. There is no substitute and the proper cooking of meat really, really matters to the finished product.
or just listen to the master.
posted by bartonlong at 11:17 AM on January 8, 2014
If you want a moist/wet roast (pot roast) use a slow cooker if you have one on low. I would salt liberally and let stand for a few minutes to bring the roast up to room temperature than sear on all sides then put into slow cooker on low with cut up onions, carrots and maybe green beans (the vegetables are your preference and can be omitted entirely)until the meat reaches an internal temperature of 160 or so. If you don't have a slow cooker, use a cast iron dutch oven or skillet with cover (a non stick skillet won't work and might poison your food) to sear in and than move the whole thing to the oven sat at 250 or so and check the meat (in either case) every 20-30 minutes.
If you only have a non stick skillet, sear in that and move the roast into a aluminum foil wrap and set in the oven.
You have to have a probe thermometer to cook meat well. There is no substitute and the proper cooking of meat really, really matters to the finished product.
or just listen to the master.
posted by bartonlong at 11:17 AM on January 8, 2014
Response by poster: Just to clarify: Yes, it is beef, and I have access to most kitchen tools and cookware (i.e meat thermometers, a dutch oven, slow cooker &c.).
posted by Gin and Comics at 12:31 PM on January 8, 2014
posted by Gin and Comics at 12:31 PM on January 8, 2014
dry-rub the roast, or pre-soak it in non-dairy salad dressing or whatever...
heat oven in advance to maximum temp. insert roast on a cast-iron skillet. wait five minutes, turn oven down to 350. take roast out after another 40 or so minutes, slice thinly.
posted by bruce at 3:17 PM on January 8, 2014
heat oven in advance to maximum temp. insert roast on a cast-iron skillet. wait five minutes, turn oven down to 350. take roast out after another 40 or so minutes, slice thinly.
posted by bruce at 3:17 PM on January 8, 2014
I like a simple pot roast (in fact, we had this as leftovers tonight. I used a chuck roast).
salt and pepper, sear on all sides in oven proof pot/dutch oven in a little oil. Take out meat and set aside. Saute onions, carrots, and garlic, 5 min. Replace meat. Add stock (any) and wine (medium red), enough to get close to covering the meat. Cover. Stick into 350F oven. Flip meat once an hour (For a roast this small, you probably don't have to do the full 2 hours. check with thermometer). After 2 hours, add peeled and diced potatoes into pot. Uncover, continue cooking until both meat and potatoes are fork-tender.
posted by yggdrasil at 7:22 PM on January 13, 2014
salt and pepper, sear on all sides in oven proof pot/dutch oven in a little oil. Take out meat and set aside. Saute onions, carrots, and garlic, 5 min. Replace meat. Add stock (any) and wine (medium red), enough to get close to covering the meat. Cover. Stick into 350F oven. Flip meat once an hour (For a roast this small, you probably don't have to do the full 2 hours. check with thermometer). After 2 hours, add peeled and diced potatoes into pot. Uncover, continue cooking until both meat and potatoes are fork-tender.
posted by yggdrasil at 7:22 PM on January 13, 2014
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Here's a great guide, it's one I use.
You can do it without seasoning, or use a steak seasoning if you like. Salt and Pepper are fine.
It's not that hard.
Do you have a meat thermometer? They're pretty handy.
A good guide is 15-20 minutes per pound, after the sear.
posted by Ruthless Bunny at 10:36 AM on January 8, 2014