Everyone who said that Sirloin Tip was "too lean" to make a really good pot
roast--I really hate to say this ... but you were right!

I just did not know as I had nothing to compare it to.

We bought a cut that said "rump round," a big 3-lb block of meat, a bit more
expensive than I wanted to spring for at $4 a pound, but when you have to
have it, you have to have it!

Browned it on all sidees on top of the stove in the stew pot, added just a
tad of water, covered, simmered on one bubble, you know the drill.

Unlike Sirloin Tip it was not done in 3 hours exactly, it took 4.5. (I added
the potatoes and carrots at hour 4 when it began to fall apart the way I
like it.)

WOW, what a difference! Yes, it was fatty--the pad of fat that covered one
side, which I browned deeply, melted away to reveal the most wonderful meat.
Wow is it good! Today when I take it out of the fridge I will see how fatty
it really is, as it will have solidified. Anyway, I will remove the fat I
can, and we will have it tonight with hot crusty bakery whole wheat.

Thanks for the good advice, though I did not follow it so much as stumble
back on it!

On Mon, 27 Nov 2006 13:18:45 -0500, "cybercat" >
wrote:

>Everyone who said that Sirloin Tip was "too lean" to make a really good pot
>roast--I really hate to say this ... but you were right!
>
>I just did not know as I had nothing to compare it to.
>
>We bought a cut that said "rump round," a big 3-lb block of meat, a bit more
>expensive than I wanted to spring for at $4 a pound, but when you have to
>have it, you have to have it!

>WOW, what a difference! Yes, it was fatty--the pad of fat that covered one
>side, which I browned deeply, melted away to reveal the most wonderful meat.
>Wow is it good!

>Thanks for the good advice, though I did not follow it so much as stumble
>back on it!
>

Next, try chuck roast....it is even better. It has enough of the
collagen that breaks down to become the most lucious meat. And yes,
it just takes time to break that down...as you just found out.

Christine

One time on Usenet, Christine Dabney > said:
> On Mon, 27 Nov 2006 13:18:45 -0500, "cybercat" >
> wrote:

<snip>

> >We bought a cut that said "rump round," a big 3-lb block of meat, a bit more
> >expensive than I wanted to spring for at $4 a pound, but when you have to
> >have it, you have to have it!
>
> >WOW, what a difference! Yes, it was fatty--the pad of fat that covered one
> >side, which I browned deeply, melted away to reveal the most wonderful meat.
> >Wow is it good!
>
> >Thanks for the good advice, though I did not follow it so much as stumble
> >back on it!

> Next, try chuck roast....it is even better. It has enough of the
> collagen that breaks down to become the most lucious meat. And yes,
> it just takes time to break that down...as you just found out.

I second that notion -- I always use chuck for pot roast...

--
Jani in WA

"Little Malice" > wrote:
>
>> Next, try chuck roast....it is even better. It has enough of the
>> collagen that breaks down to become the most lucious meat. And yes,
>> it just takes time to break that down...as you just found out.
>
> I second that notion -- I always use chuck for pot roast...
>
You both (I think) said that last time we discussed this, and I think
I recall why I resisted--because once I tried it and I clearly did not
cook it long enough. The difference between 3 and 4 hours is just
amazing! Live and learn. (That's really what it's all about!)

cybercat said...

> WOW, what a difference! Yes, it was fatty--the pad of fat that covered
> one side, which I browned deeply, melted away to reveal the most
> wonderful meat. Wow is it good! Today when I take it out of the fridge
> I will see how fatty it really is, as it will have solidified. Anyway,
> I will remove the fat I can, and we will have it tonight with hot
> crusty bakery whole wheat.
>
> Thanks for the good advice, though I did not follow it so much as
> stumble back on it!


cybercat,

Potroast, great comfort food!

If it's to your liking, shred some leftover potroast, put it in a
skillet, cover with hickory and brown sugar bbq sauce and stir until hot
and with/without cheese, plop it on a hamburger roll for tasty BBQ Beef
sandwiches.

Andy

One time on Usenet, Andy <q> said:
> cybercat said...

> > WOW, what a difference! Yes, it was fatty--the pad of fat that covered
> > one side, which I browned deeply, melted away to reveal the most
> > wonderful meat. Wow is it good! Today when I take it out of the fridge
> > I will see how fatty it really is, as it will have solidified. Anyway,
> > I will remove the fat I can, and we will have it tonight with hot
> > crusty bakery whole wheat.
> >
> > Thanks for the good advice, though I did not follow it so much as
> > stumble back on it!

> Potroast, great comfort food!
>
> If it's to your liking, shred some leftover potroast, put it in a
> skillet, cover with hickory and brown sugar bbq sauce and stir until hot
> and with/without cheese, plop it on a hamburger roll for tasty BBQ Beef
> sandwiches.

Ooooh, that sounds good!! I'll have to make an extra big roast next
time, just to do this. Thanks for the suggestion, Andy... :-)

--
Jani in WA

"Little Malice" > wrote in message
...
> One time on Usenet, Andy <q> said:
>> cybercat said...
>
>> > WOW, what a difference! Yes, it was fatty--the pad of fat that covered
>> > one side, which I browned deeply, melted away to reveal the most
>> > wonderful meat. Wow is it good! Today when I take it out of the fridge
>> > I will see how fatty it really is, as it will have solidified. Anyway,
>> > I will remove the fat I can, and we will have it tonight with hot
>> > crusty bakery whole wheat.
>> >
>> > Thanks for the good advice, though I did not follow it so much as
>> > stumble back on it!
>
>> Potroast, great comfort food!
>>
>> If it's to your liking, shred some leftover potroast, put it in a
>> skillet, cover with hickory and brown sugar bbq sauce and stir until hot
>> and with/without cheese, plop it on a hamburger roll for tasty BBQ Beef
>> sandwiches.
>
> Ooooh, that sounds good!! I'll have to make an extra big roast next
> time, just to do this. Thanks for the suggestion, Andy... :-)
>

Also, as someone has mentioned, the meat is fabulous in
a flour tortilla with some salsa etc.

"Andy" <q> wrote in message ...
> cybercat said...
>
>> WOW, what a difference! Yes, it was fatty--the pad of fat that covered
>> one side, which I browned deeply, melted away to reveal the most
>> wonderful meat. Wow is it good! Today when I take it out of the fridge
>> I will see how fatty it really is, as it will have solidified. Anyway,
>> I will remove the fat I can, and we will have it tonight with hot
>> crusty bakery whole wheat.
>>
>> Thanks for the good advice, though I did not follow it so much as
>> stumble back on it!
>
>
> cybercat,
>
> Potroast, great comfort food!
>
> If it's to your liking, shred some leftover potroast, put it in a
> skillet, cover with hickory and brown sugar bbq sauce and stir until hot
> and with/without cheese, plop it on a hamburger roll for tasty BBQ Beef
> sandwiches.
>
Ooo! Yes, I think I would like! Thanks for the idea.

cybercat wrote:
> Everyone who said that Sirloin Tip was "too lean" to make a really good pot
> roast--I really hate to say this ... but you were right!

Is this the cut that you would use to do the standard, pink in the
middle, thin sliced roast beef with au jus? I always seem to get the
wrong cut for that...

"ravenlynne" > wrote in message
ups.com...
>
> cybercat wrote:
>> Everyone who said that Sirloin Tip was "too lean" to make a really good
>> pot
>> roast--I really hate to say this ... but you were right!
>
> Is this the cut that you would use to do the standard, pink in the
> middle, thin sliced roast beef with au jus? I always seem to get the
> wrong cut for that...
>

I don't know, I just braised it like pot roast. It is a very nice piece
of beef, but a bit too lean for pot roast--because pot roast really
does need a fattier cut of beef. (Based upon taste alone.)

Seems it would be good the way you describe it, though!

Got a recipe?

One time on Usenet, "cybercat" > said:
> "ravenlynne" > wrote in message
> ups.com...
> > cybercat wrote:

> >> Everyone who said that Sirloin Tip was "too lean" to make a really
> >> good pot roast--I really hate to say this ... but you were right!

> > Is this the cut that you would use to do the standard, pink in the
> > middle, thin sliced roast beef with au jus? I always seem to get the
> > wrong cut for that...

Yes, sirloin tip is perfect for that. We just had one last night.
DH roasted it in the rotisserie, very nice. I'm going to turn the
leftovers into BBQ beef sandwiches tonight, per Andy's suggestion.

> I don't know, I just braised it like pot roast. It is a very nice piece
> of beef, but a bit too lean for pot roast--because pot roast really
> does need a fattier cut of beef. (Based upon taste alone.)
>
> Seems it would be good the way you describe it, though!
>
> Got a recipe?

Sprinkle roast with salt, pepper, and garlic, roast uncovered at
350º F for *about* an hour per pound. Keep an eye on the internal
tempurature with an oven safe thermometer -- 145º F for medium
rare...

--
Jani in WA

"Little Malice" > wrote
>
> Sprinkle roast with salt, pepper, and garlic, roast uncovered at
> 350º F for *about* an hour per pound. Keep an eye on the internal
> tempurature with an oven safe thermometer -- 145º F for medium
> rare...
>

And this is all it takes to make it tender? I have to admit, I braise
because I have never, ever made a roast that came out tender.

Broiled steak, sure. But never a roast.

cybercat wrote:
> "Little Malice" > wrote
>> Sprinkle roast with salt, pepper, and garlic, roast uncovered at
>> 350º F for *about* an hour per pound. Keep an eye on the internal
>> tempurature with an oven safe thermometer -- 145º F for medium
>> rare...
>>
>
> And this is all it takes to make it tender? I have to admit, I braise
> because I have never, ever made a roast that came out tender.
>
> Broiled steak, sure. But never a roast.

I get the impression from just skimming this thread that a bunch of
folks have been getting disappointing results from using the wrong cut
in the wrong fashion.
Here is an excellent resource which might help:

http://www.txbeef.org/special.php3

One time on Usenet, "cybercat" > said:
>
> "Little Malice" > wrote
> >
> > Sprinkle roast with salt, pepper, and garlic, roast uncovered at
> > 350º F for *about* an hour per pound. Keep an eye on the internal
> > tempurature with an oven safe thermometer -- 145º F for medium
> > rare...
> >
>
> And this is all it takes to make it tender? I have to admit, I braise
> because I have never, ever made a roast that came out tender.
>
> Broiled steak, sure. But never a roast.

Given the low fat content, the sirloin isn't going to be really
tender -- the idea is to slice it very thin...

--
Jani in WA

> I don't know, I just braised it like pot roast. It is a very nice piece
> of beef, but a bit too lean for pot roast--because pot roast really
> does need a fattier cut of beef. (Based upon taste alone.)
>
> Seems it would be good the way you describe it, though!
>
> Got a recipe?

Not really, although I read something about a dried porcini
mushroom/peppercorn crust that could be made. Mostly, what I want to
create is one of those large, juicy roast beasts that you see at
carving stations at restaraunts...

On 27 Nov 2006 12:50:58 -0800, "ravenlynne" >
wrote:

>Not really, although I read something about a dried porcini
>mushroom/peppercorn crust that could be made. Mostly, what I want to
>create is one of those large, juicy roast beasts that you see at
>carving stations at restaraunts...

I have always heard those cuts described as a steamship roast.. Not
entirely sure what that is, though...

Christine

Christine Dabney wrote:

> On 27 Nov 2006 12:50:58 -0800, "ravenlynne" >
> wrote:
>
> > Not really, although I read something about a dried porcini
> > mushroom/peppercorn crust that could be made. Mostly, what I want
> > to create is one of those large, juicy roast beasts that you see at
> > carving stations at restaraunts...
>
> I have always heard those cuts described as a steamship roast.. Not
> entirely sure what that is, though...

<http://www.beeffoodservice.com/Cuts/Info.aspx?Code=29>




Brian

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