PENMART01 wrote:

> "Louis Cohen" writes:
>=20
>>The beef roast was a 10lb sirloin tip. I cooked it to a temp of 131=B0=
at the
>>center and let it rest a while before slicing. It was more rare than I=

>>expected (perfect for re-heating) with a nice smoke ring on the outside=
=2E
>>But it isn't a hugely flavorful or extremely tender cut, either.

It's neither tender nor tasty. Larding it with bacon or other fat=20
strips will help with flavor and a sense of moisture. Seasoning the=20
fat before inserting it will also help with flavor. Injecting it with=20
beef broth will also help. But the best way to tenderize and flavor is=20
to brine it.

> Where did you find a 10lb sirloin tip... brontosaurus? =20
> Beef sirloin tip runs 1 1/2 - 2 1/2 pounds.

Maybe yours do.

http://www.cooks.com/rec/doc/0,181,1...240205,00.html
http://www.foodclassics.com/re76/recipes.php
http://teriskitchen.com/beef/slowroast-a.html
http://www.recipegoldmine.com/grillb...illbeef39.html

Pastorio