Wayne Boatwright wrote:
> Oh pshaw, On Wed 02 Aug 2006 02:39:27p, Todd and Margo Chester was
> muttering about...
>
>> Hi All,
>>
>> I purchase a 50 lb beef pack from a local rancher.
>> The meat is on the leaner side, as he does not use
>> hormones or antibiotics to fatten his cows. He
>> also hangs the meat.
>>
>> I do not have access to an oven, but I do have access to
>> a very nice pressure cooker.
>>
>> Problem: I love all the roasts, except one: the sirloin
>> tip roast -- the one with the strings all around it. No
>> matter what I try, it keeps coming out D-R-Y. Lots of
>> juice, but the meant is D-R-Y. I usually resort to cooking
>> it till it falls apart and then use it for taco filling
>> (which, by the way, it a magnificent treat!)
>>
>> Well, I figure I don't know what I am doing, so I also
>> figured it is time to ask for help. How do I cook a Sirloin
>> Tip in a pressure cooker and have it come out moist?
>>
>> Many thanks,
>> -T
>>
>
> IMHO, sirloin tip lends itself best to braising. It is a dry muscle
> without a lot of connective tissue or fat to lend moisture. Long, slow
> cooking in a seasoned liquid will give the best result. Crock Pots are
> cheap. You should probably invest in one.
>

Sirloin tip should also make good beef jerky.

Bob