INGREDIENTS
This is what you need for 6+ servings:
- 2-3 lb. sirloin tip roast
- S&P
- butter / olive oil
Pic1: sirloin tip roast, nice medium-rareDirections
2021-08-10
Pic2+3: sirloin tip roastPic4: sear on all sides
- Make sure the roast will fit in the pot with the lid on.
- Season to taste.
- Heat olive oil/butter with 1 tbsp. black pepper.
- Sear the roast on all sides.
Be careful. Pushing a big roast in a small pot can cause hot oil to splatter high. - Do this until dark brown shows on all sides.
The short cooking time over low heat is not hot enough to brown the roast further, so what you do now is what you'll have at the end.
Pic5-7: cook- Reduce heat. Cover and simmer over low heat for 10 minutes for rare, 12 for medium-rare,15 minutes for medium.
- Remove from the heat and rest 15 minutes.
This will the heat to equalize into the center of the roast without overcooking the outside. - A meat thermometer will not give an accurate reading initially.
Wait the full 15 minutes for the heat to redistribute to get an accurate reading.
Pic8-210: slice, refrigerate- The direction of the muscle fibers (grain) is very easy to see in this roast.
- Cut a few slices perpendicular to the muscle fibers to verify correct doneness.
- Refrigerate until needed.
2021-08-19
Pic11+12:
same roast, 9 days later- I kept this on the top shelf of my fridge, right next to the vent where the cold air comes in and things tend to almost freeze. You can see the ice on the right side of Pic11.
On the other hand, they keep much longer there than elsewhere in the fridge. - I was forced to slice with the grain instead of against it, because that part of the roast was so frozen solid I couldn't get the knife through it. It made the slices a bit chewier, but that can be resolved by cutting up the slices across the grain in your plate instead.
- I microwaved 1 minute to heat through without overcooking and it was enjoyable.
2021-08-21
Pic13-15: sandwich meat- Thawed out more and cutting across the grain again.
- Cut into small pieces.
- Serve on (toasted) bread on a layer of mayo with sour gherkins on the side.
- Enjoy.
b. another day, another roast
This is the last one
No it's not mooing. This roast is fully cooked, rare, just like I like it best.
I find that the biggest temptation in making a rare roast is cooking it too long, and in doing so destroying it. It almost seems like just 10 minutes cannot be enough. If you like to eat shoe leather, you'd be right.
This was a 3 lb. sirloin tip roast and as you can see, this cut is rather flat , considerably wider than high. I change that by stuffing this roast in the smallest saucepan I have, 1 1/2 qt. It barely fits, but this makes the roast just as high as it is wide, slowing down the cooking process inside the roast.
Pic16: beautiful rare roast
Pic17: advertisment
Pic20: boil drippings