Tuesday, 24 March 2009

Blog? What blog? Oh, THAT blog

So, moving to CA and settling in is in fact more intense than I thought. But I think we're through the worst of it, and on that note I will bring you my latest favourite recipe, along with my hope that all has been well with all of you :)

Slow Roasted Sirloin Tip
Now, I have discussed my fondness for buying big honking slabs of meat and cooking them off. It's cheaper, easy (yay leftovers), and less time consuming than preparing little bits every night. Sirloin tip roast is relatively inexpensive, mainly because it's relatively lean--which means you can throw a crazy rich sauce on to get your fat--and can dry out easily if you don't know what you're doing. Here's what you need/do:
1) One 3-4lb sirloin tip roast (or eye of round, or any other lean roast)
2) Something yummy to rub on it, I did butter and oregano, but you can do what ever you want

1) Preheat the oven to 500F. This is very important, give your oven a good 20 minutes to get there.
2) Put the roast in a roasting pan, give it a good rub down with your seasonings.
3) Throw it in the oven and let it roast 7min/lb. So for a three pound roast, 21 min.
4) Turn off the oven. Let the roast sit in the oven for 2.5 hours.
That's it. Take the roast out and you are good to go. I let it rest, carve it into slices, and eat it over the course of a few days. To heat up the slices, get a frying pan nice and hot and sear the outsides. Yummy, I tell you.

As for sauces, go wild :) Bearnaise, gravy from the roast drippings, slather it with butter...


MrsEvilGenius said...

Mmmm! Big honkin' slabs of meat. Yay!

Lovely recipe!

Amy said...

On your blog for the first time. Welcome to San Francisco. If you haven't already, you should check out Rainbow Grocery too (blanking on the street). They have great bulk whole grains, dried beans, etc. No meat - so you'll still have to hit Trader Joe's, but it's one of my favorite places to wander aimlessly.

TrailGrrl said...

This is good timing. I just bought 1/4 side of beef and I've got some sirloin tip roasts somewhere in all of that.


Cave Cooking said...

MrsEvil Genius--Fabulous name, btw! I almost feel guilty calling it a recipe ;)

Amy--Rainbow is wonderful. Yay for raw milk and fabulous cheese, both of which they have in abundance. And parking, too :)

Trailgrrl--so glad I could be of help :)