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chairlifter is asking: (1 answer)
Sirloin Tip Roast

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Last updated: Nov. 17, 2012 8:59 pm
Posted: Nov. 17, 2012 4:31 pm
 
Answered by: chairlifter
Nov. 17, 2012 4:34 pm
Bought a small 3lb sirloin tip on sale today, thinking to have a Sunday supper of roast meat w/potato and gravy and so on. Not a lot of fat on this puppy, so bought some pork belly strips to drape it with but wondered if any others might have any new ideas? Its sirloin, so not the sort of thing you put in a Dutch Oven or Crockpot...
Comments:
Mominator
Nov. 17, 2012 4:57 pm
I did this a couple weeks ago. It was good. I overcooked mine a little, though :( http://allrecipes.com/Recipe/Herb-Rubbed-Sirloin-Tip-Roast/Detail.aspx?prop31=1
 
manella
Nov. 17, 2012 5:07 pm
HI chairlifter if you go to my recipe box there is a recipe there of mine that is called Roast in pasta sauce,if you want something different.Misty tried it and she liked it.
 
manella
Nov. 17, 2012 5:15 pm
Hi chairlifter,thought i posted this ,anyway if you go to my recipe box you will see my recipe for Roast beef in sauce,that's different.Misty tried it and she liked it.Hope this helps.
 
chairlifter
Nov. 17, 2012 6:33 pm
Thanks Both, but I was looking at a dry roasting method...I had seen the conversation between Maella and Misty, and thought it was something similar to an old recipe for "Sicilian Beef Roast" that I first saw about 40 years ago (and DW just hates it when I do tomato sauce on anything other than spaghetti) So, I guss I will try doing this by dry roast method, and cutting holes in the piece with my boning knife, stuffing them with bacon and garlic to infuse some flavours (I call this "lardooning") and draping it with unsmoked pork belly slices, which should render some fats that will render some form of drippings that can arrive at our fairly antique efforts of arriving at a gravey..I will never know what DW ladled out to her friend for the Pampered Chef Roasting Pan and Griddle that she gave me for Christmas over the past couple years, but I do know that DS#1 and DD#2 are already fighting over who will inherit them, and this gives me a leg up on cooking anything that is not always apparent in my postings.
 
Marianne
Nov. 17, 2012 7:03 pm
Chairlifter, sometimes don't you wonder what our kids will fight over when we are gone? That just made me laugh out loud!
 
Marianne
Nov. 17, 2012 7:03 pm
And I guess I should say I hope that they aren't in a hurry!
 
manella
Nov. 17, 2012 7:06 pm
Hey chairlifter you could very well be right,i am Italian,and that is the type of food we grew up on,i'm from the north side of Italy,the food in each region is different,but along the same lines.Hope you have a good night.
 
chairlifter
Nov. 17, 2012 8:59 pm
Marianne, they can "fight" over whatever, at least I won'y be around to have to listen to it. Manella, I've only been to Italy once, but except for the North, you're never more than 40 odd miles from the sea. So, yes, its tomato growing country, very little red meat (except the north)and whatever meals get cooked in a pizza oven, as we in Canada or USA would think of it. North American "Italian" dishes are something invented by Italian Immegrants, but I very much enjoyed your comment! A roast of beef in Sicily would be a very rare event! Good Night!
 
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