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LOOKING for: Beef round sirloin tip roast...rare?

Posted by linnea56 (My Page) on
Wed, Oct 3, 07 at 15:18

Just bought a beef round sirloin tip roast. I'd like a rare beef roast, and recently my stores have not had much choice in cuts available. (I like pot roast well enough but there's only so many times you can make that!)

It's been a while since I made one, so I looked it up in my good old cookbook that has a nice beef cuts chart.

But it says for this cut, "Braise and cook in liquid"! Noooo! Don't tell me this is another cut that needs long cooking or it will be tough! Can I roast it to make a rare roast beef or will this be a mistake?

Thanks!


Follow-Up Postings:

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RE: LOOKING for: Beef round sirloin tip roast...rare?

You can roast it rare....and slice it thin...but it will still be a bit on the tough side. Depends on how hungry you are for rare beef! I've sure cooked a sirloin tip roast rare...actually medium is better for that cut and enjoyed it....not like a rolled rib...but then doesn't cost like rib roast either!
Linda C


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RE: LOOKING for: Beef round sirloin tip roast...rare?

I just happened to see a recipe today in Taste of Home for sirloin sandwiches - they marinate a 3 to 4 pound "sirloin tip roast" and grill it covered, over indirect heat, basting and turning every 15 minutes for 1 hour or until desired doneness (med-rare 145, medium 160 and well 170.

Sooooo, although I've never cooked a sirloin tip roast, it seems that some people have!

FYI - here's the marinade recipe -

1 cup soy sauce
1/2 cup vegetable oil
1/2 cup cranberry or apple juice

Marinate 8 hours or overnight.


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RE: LOOKING for: Beef round sirloin tip roast...rare?

I love to cook sirloin tip roasts rare - yes, as Linda said, they can be a little chewy, but you're not paying for a prime rib roast, either. I roast on a rack in the roasting pan, seasoned with salt and pepper and garlic slivers poked in with a paring knife. I think about 20 minutes a pound for rare (but double check in a cookbook), let it set for 10-15 minutes before you slice thin. Yummy with horseradish sauce made by mixing equal amounts sour cream and bottled horseradish. Leftovers make great Beef Stroganoff - don't cook it again, just add it at the end to heat through.

Becky
Lompoc, CA


* Exported from MasterCook *

Beef Stroganoff

Recipe By :Becky Chatham
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef sirloin steak -- sliced 1/2" thick
2 tablespoons margarine
1 1/2 cups beef broth
2 tablespoons ketchup
1 teaspoon salt
1 small garlic clove -- finely chopped
8 ounces mushrooms -- sliced
1 medium onion -- chopped
3 tablespoons flour, all-purpose
1 cup sour cream

Cook beef in margarine in skillet over low heat, stirring occasionally, until brown. Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender.

Stir in mushrooms and onion. Cover and simmer about 5 minutes or until onion is tender. Shake reserved broth and the flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat until hot.

- - - - - - - - - - - - - - - - - - -

NOTES :
I think the condensed beef broth (undiluted) gives this better flavor.


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