"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 06-12-2016, 11:06 AM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,830
Craig is right - this cut is best used for an oven roast or other relatively quick-cooking method.

You could cut off a 1.5-inch slab, cut that into cubes, then marinate it with some cubed onions and mushrooms, skewer them and broil.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-13-2016, 05:35 PM   #12
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Sirloin Tip is one of my favorite cuts for making an oven roast. I like to salt and pepper it heavily all over and then slather it in olive oil, garlic, and herbs. If you can do it the day before, even better.

Let it sit out at room temperature for an hour or two before roasting so it can warm up a bit. Then put it into the oven at 225-250F and cook it to an internal temp of 120-125F. Take it out of the oven and crank the heat up to 500F. Let the meat rest while the oven comes up to temp. Then return the roast to the oven for about 10 minutes, or just enough to brown the outside.

This roast really benefits from a nice long rest. Tent it with foil and walk away for about 30 minutes. It will be juicy and flavorful.

The leftovers also make wonderful roast beef sandwiches.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 06-15-2016, 12:08 AM   #13
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 652
Thanks everyone!

I wonder if I'd like a hot roast beef sandwich. Hmmm......
__________________
rodentraiser is offline   Reply With Quote
Old 06-15-2016, 05:52 AM   #14
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,089
You could always try something like the Hot Brown, The Hot Brown Signature Sandwich and much more at The English Grill in The Brown Hotel , and use roast beef instead of turkey. Or, you could do an open faced roast beef sandwich like a lot of diners do, slice of bread (toasted or not), slices of beef, a scoop of mashed potatoes and gravy on top, with a vege or 2 on the side. I like mine with untoasted bread, there's just something about sopping up the gravy with untoasted plain white bread (childhood comfort food memory).
__________________
medtran49 is offline   Reply With Quote
Old 06-15-2016, 12:42 PM   #15
Senior Cook
 
Join Date: Sep 2015
Location: Permian Basin
Posts: 499
I prefer to leave off the potatoes. But oh yes, at Medtran's suggestion.
__________________
cinisajoy is offline   Reply With Quote
Old 06-15-2016, 01:01 PM   #16
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
Quote:
Originally Posted by cinisajoy View Post
I prefer to leave off the potatoes. But oh yes, at Medtran's suggestion.
+1. I like mine on a piece of day old Italian bread. That bread really sops up the gravy and is very tasty. But I leave off the taters. I prefer to mix in some frozen peas. Better than that Sunday Dinner Roast dinner.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-17-2016, 09:45 PM   #17
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 652
Wait - now that I think of it, isn't roast beef that stuff that's served practically raw?
__________________
rodentraiser is offline   Reply With Quote
Old 06-17-2016, 10:23 PM   #18
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
I have the roast thawing out in the fridge. I am going to do something I haven't done for more than 20 years. I am going to roast it in a cooking bag. That is if Spike remembers to pick me up a couple of them.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-17-2016, 11:47 PM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,830
Quote:
Originally Posted by rodentraiser View Post
Wait - now that I think of it, isn't roast beef that stuff that's served practically raw?
Not necessarily. Medium rare is good.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-18-2016, 10:06 AM   #20
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,777
Quote:
Originally Posted by rodentraiser View Post
Wait - now that I think of it, isn't roast beef that stuff that's served practically raw?
Ok,ok so it is really "Threatened Beef"! Ever had Carpoccio?
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Reply

Tags
beef, roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.