New Posts  All Forums:Forum Nav:

Sirloin Tip Roast: Wet or Dry?

post #1 of 4
7/14/07 at 6:50pm
Thread Starter 
Should a sirloin tip roast be cooked with a moist or dry method? What's the rule or guideline? Please help as I already bought the **** thing. :crazy:
Reply
post #2 of 4
7/15/07 at 7:40am
Do you want it to fall apart or served rare/medium rare ?
Reply
post #3 of 4
7/15/07 at 9:42am
Thread Starter 
If I cant have both, I guess I want it falling apart. Can I have both?
Reply
post #4 of 4
7/15/07 at 9:57am
Not where I live! :D

It's a tough cut mainly cuz it is sooooo lean. I prefer to cook it dry and cook it only to rare/med rare. 120 degrees is when I remove it and then let the hold over take it up about 5 - 8 degrees. But if you cook it to rare and slice it paper thin, it has a very nice flavor. Served with horseradish sauce or bernaise it is very lovely. A port wine cherry sauce or balsamic reduction is also nice with it.
Reply
New Posts  All Forums:Forum Nav:
  Return Home