"cybercat" wrote:
> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
> They're 3-4 pound roasts. I have lots of things to do with them, but
> wondered if anyone here has prepared them for thinly sliced sandwich meat.
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough?

Sirloin tip isn't the most tender cut regardless... the more well done
the tougher.... at $2.lb I seriouly doubt it's a tender example, I
wouldn't attempt dry roasting.. This is definitely a job for Ta, Ta,
Ta, Ta... Super Grinder... make up hefty boigers and each cook theirs
to desired doneness. Grind the rest for meat loaf, chili, puffed
steppers, sloppy josephine.