A Delicious Mistake! - Learning To Cook Blog at Allrecipes.com - 293175

Learning To Cook

A Delicious Mistake! 
Dec. 27, 2012 5:45 pm 
Updated: Jan. 3, 2013 7:02 pm
First let me apologize. I intended to take a series of photographs documenting this process, but I plumb forgot.

What was the mistake? Well, I wanted to make a sirloin tip roast for Christmas, but when I got home from the grocery store I had an eye of round in my bag. Sirloin doesn't intimidate me in the least. You rub it and chuck in in the oven. Eye of round, on the other hand, can be unforgiving. Yes, In the past I have made beef jerky without trying. This year would have to be different! My mother-in-law was with us for Christmas, as well as my sister-in-flaw.

I saw a number of recipes that swear that starting an eye of round roast at 500 F for seven minutes per pound, and then turning off the heat and just leaving the meat in the oven to slowly roast for two hours will produce a superior product. I chose a different route because I feared the possibility of producing a lump of inedible, twisted proteins. Tough cuts of beef and high heats don't play well together. I roasted my lump o' beef at 325 F after searing all sides for about two minutes each side.

I was going to submit my Mustard Marinated Eye Of Round Roast to AR for kitchen approval, but I made the mistake of not paying attention to the roasting time. I used a probe thermometer for the first time in my life! Sadly, I have no record of the roasting time, but only a sad, inaccurate guess. Ah well, I plan on making this again in the near future. The marinade does need a bit of tweaking, but it was quite good for a first effort. There was also a complete lack of pan drippings. Fortunately, I had a lot of pork stock, Glace de Viande and a touch of Kitchen Bouquet.

The roast turned out to be tender and delicious. My only problem was not giving it enough rest time before pulling out the thermometer probe. Thar she blows!!!! The juices gushed from the roast, but I was able to put the probe back in the roast and stem the tide of life juices from escaping. Captain Ahab would have been proud of me!

In closing, I finally got to the sandbakkels. The first tray came of badly. There were a lot of broken cookies, for which the kids and the sister-in-flaw were very grateful. They turned out pretty well after that first tray. It being my grandmothers recipe,  had no indication of how much time they had to bake. I was actually happy to see that there was a temperature!
Dec. 27, 2012 6:30 pm
> "sister-in-flaw" freudian slip?
Dec. 27, 2012 7:11 pm
Wow Doc - - good for you - - eye of round roast is a far cry from sirloin tip roast - - and you're right - a lot tougher cut if not cooked with a lot of patience and moisture. It sounds like you handled your beef mix-up with grace and success! My husbands favorite roast is sirloin tip - but sometimes he has to settle for bottom or top or eye of round roast - - and the secret to the tougher cuts is low and slow. I put beef broth in my crock pot - season that roast up real good - and put that baby in the crock and let'er cook - - overnight - or even for a whole day. And you are also right - if you give this type of roast plenty of braising time - you will have a "spot on" delicious roast. I would like to know your broth mixture if you don't mind sharing. I've enjoyed your blogs through the holidays - thank you - and I hope you had a blessed Christmas - and Happy New Year to you and your family - I'll send some Florida sunshine your way if you'll send me a little snow - LOL!
Dec. 27, 2012 8:14 pm
No, not a Freudian slip at all. I am her bother-in-law and she is my sister-in-flaw. She's also a really awesome gal for putting up with me for so many years!
Dec. 27, 2012 8:23 pm
luv2cook, I would share it with you, but there were no pan drippings to make a broth with. I put the roast on a bed of sliced onions, and I expected to get some liquid in the pan, but there was nothing. Forced me to use some leftover pork stock I had in the freezer and a few cubes of the glace de viande I had made a few weeks ago to make gravy for the potatoes. Thanks for the encouragement about the blog. I am finding that I really enjoy writing about the things I am experiencing in this stage of my life. Our Christmas was a really good one with my wife's family joining us. It was a bit sad too being the first year without her dad, but God is good and he is waiting for us in heaven. Normally I would send you snow, but for the second year in a row, New Jersey is sans the white stuff. Now heat, we could use some heat!
Dec. 28, 2012 4:50 am
Good day Doc,i'm with love2cook,do so much enjoy reading your blogs.Glad your roast turned out well.That is one thing that i can't seem to get cooked right,no matter what i do.Sorry about your wife's dad the first everything is hard.We are supposed to get a snow storm Sunday,so there is no heat to send your way.Might go visit my sister in Arizona just to get some sun.Have a great day Doc.
Dec. 28, 2012 6:07 am
When Roasting meats I always put water or broth in the pan (like a cup or so). this keeps the juices that come out of the meat from burning, and allows them to be used in a gravy.
Dec. 28, 2012 7:19 am
Sounds like a typical day in my kitchen. Mistakes can lead to greatness! I will be looking forward to photos and a great recipe!
Dec. 28, 2012 9:02 am
manella, my roasts always turned out dry and over cooked. This probe thermometer really seemed to do the trick. I'm very impressed with it. If you can get your hands on one, try it out and see if you like it. Thanks for your kind words of encouragement and sympathy. He's very missed, but we've been having a good deal of fun telling dad stories.
Dec. 28, 2012 9:03 am
KingSparta, I will do that next time. Although the roast didn't even produce burned drippings this time, I can't help but think that broth or water in the pan should help produce something!
Dec. 28, 2012 9:04 am
Lela, yes, but most of my mistakes don't end up working too well.
Dec. 28, 2012 11:38 am
Doc, I found the absolute surefire method of cooking sirloin, round or rump roasts. I leave the kitchen and let my wife take care of it! This is the easiest method, too! Of course, there is a certain amount of whining to put up with but it's worth it!
Dec. 28, 2012 12:42 pm
Not to be horrid to She-Who-must-Be-Obeyed, but I don't think so. I don't really care for Hamburger Helper all that much!
Dec. 28, 2012 3:24 pm
Funny, eye of round is what I grew up on and it was one of the very few things my grandmother didn't turn to charcoal. She swore 325 for 15 minutes per lb and we always had nice, rare in the middle, juicy roasts. I have done the 500 /7 minute method and it works well but if you have a newer, convection oven it may cool too quickly. Keep blogging, you write well and have a sense of humor, it' s fun.
Dec. 28, 2012 3:57 pm
Thanks, BigShotsMom! I really do enjoy writing this Blog. It's almost like having friends! (Luna Lovegood) Seriously, it is a blast reading others blogs and writing my own. It's a great accompaniment to the creative release of cooking! Thanks for the 500/7 affirmation. I may try it!
Dec. 28, 2012 7:24 pm
my dad loves sirloin, I don't touch the stuff. I Normally buy a $130 hunk of rib-eye, and cut it up into steaks, when ever I need beef I use Rib-Eye. like tomorrow is stir fry, I will be using one of my steaks. you never go wrong with rib-eye.
Dec. 28, 2012 8:30 pm
Someday I want to try my hand at making a prime rib roast. It is so expensive, but such a good cut of beef. It makes me wish I was still a butcher! You really can't go wrong with rib-eye, but I have to say my favorite cuts are the skirt and flank steaks. Sadly, they are too darned trendy now. Stuff I used to cut up into ground beef is now selling for obscene amounts of money. I can get a 70 pound bag at Costco for $4.47 a pound. I'm pretty sure Mrs. Doc would apply the cast iron skillet to my head repeatedly if I bought 70 pounds of anything!
Dec. 29, 2012 10:04 am
Doc,first i would probably not like it if my husband brought home 70lbs. of anything.Second took your advice,went to SuperStore and got a probe thermometer,this one actually talks to you,tells you when to baste,and tells you when it's done.It worked on the pork roast,i will try beef roast next.Thanks for the idea of getting one.
Dec. 29, 2012 11:38 am
What kind of pork roast? I did a picnic ham (uncured) with the skin still on a about a week ago, and it was terrific even without the temperature probe. Slow low cooking gives the skin a nice crunch and the meat was so tender and delicious. If I could have gotten shoulder or neck, it would have been perfect! Good luck with the probe.
Dec. 29, 2012 11:41 am
HI,it was a pork shoulder roast.Did a ham 3 weeks ago,without a probe,slow as you say,leftovers were scalloped potatoes layered with ham,yum love it.
Dec. 29, 2012 5:13 pm
I never complain about 70 lb of anything coming home. I can just cram it in with my 100 lb of lamb or 600 lb of beef and 30 chickens :) I love the probe, but I keep breaking them. I found them to be SUPER handy for making cheese, but one little slip into the whey, and the probe is history. The one I have now is dedicated to meat only.
Dec. 29, 2012 7:09 pm
It is a different life living so far from town, I would expect. I often wonder what people would do if transportation were shut down for a couple weeks. I've tried to put a little by, but with our move coming up, Mrs. Doc has insisted that we pare down supplies. I'm in agreement with the frozen foods, but I get nervous if I don't have a couple months of food stocked away.
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Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
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