Okay... the Publix ad online shows it looking nice and juicy, roasted
and thinly sliced. I happen to know this is a very tender roast which
requires braising or slow cooking. It's a tough cut of beef.

How does $3.99/lb sound? I'm thinking I could buy a small one and slow
cook it like a pot roast. I haven't bought a tip roast in at least 20
years so I'm not sure if that's a "deal" or not.

Jill

On Thu, 03 Jan 2013 13:37:05 -0500, jmcquown >
wrote:

> Okay... the Publix ad online shows it looking nice and juicy, roasted
> and thinly sliced. I happen to know this is a very tender roast which
> requires braising or slow cooking. It's a tough cut of beef.
>
> How does $3.99/lb sound? I'm thinking I could buy a small one and slow
> cook it like a pot roast. I haven't bought a tip roast in at least 20
> years so I'm not sure if that's a "deal" or not.
>
I see an expired Safeway ad from last summer that says $3.49 and
another one for $3.99, so you're in the ballpark.


--
Food is an important part of a balanced diet.

On 1/3/2013 2:24 PM, sf wrote:
> On Thu, 03 Jan 2013 13:37:05 -0500, jmcquown >
> wrote:
>
>> Okay... the Publix ad online shows it looking nice and juicy, roasted
>> and thinly sliced. I happen to know this is a very tender

Boy did I screw that sentence up! I meant very *tough* cut

>> requires braising or slow cooking. It's a tough cut of beef.
>>
>> How does $3.99/lb sound? I'm thinking I could buy a small one and slow
>> cook it like a pot roast. I haven't bought a tip roast in at least 20
>> years so I'm not sure if that's a "deal" or not.
>>
> I see an expired Safeway ad from last summer that says $3.49 and
> another one for $3.99, so you're in the ballpark.
>
>
Okay, I'm glad I'm in the ball park I'm not planning to buy one. I
remember buying one about 30 years ago because it was inexpensive and a
cookbook photo made it look pretty. Sure, it looked pretty but came out
as tough as shoe leather. That's why I'm thinking this should be
browned and then braised long and slowly. Red wine would help with
tenderizing.

Jill

On Jan 3, 10:37*am, jmcquown > wrote:
> Okay... the Publix ad online shows it looking nice and juicy, roasted
> and thinly sliced. *I happen to know this is a very tender roast which
> requires braising or slow cooking. *It's a tough cut of beef.
>
> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> years so I'm not sure if that's a "deal" or not.

I don't pot roast anything but chuck. I would roast it on a rack for
20 minutes a pound at 325, then slice it thinly against the grain.

"jmcquown" > wrote in message
...
> On 1/3/2013 2:24 PM, sf wrote:
>> On Thu, 03 Jan 2013 13:37:05 -0500, jmcquown >
>> wrote:
>>
>>> Okay... the Publix ad online shows it looking nice and juicy, roasted
>>> and thinly sliced. I happen to know this is a very tender
>
> Boy did I screw that sentence up! I meant very *tough* cut
>
>>> requires braising or slow cooking. It's a tough cut of beef.
>>>
>>> How does $3.99/lb sound? I'm thinking I could buy a small one and slow
>>> cook it like a pot roast. I haven't bought a tip roast in at least 20
>>> years so I'm not sure if that's a "deal" or not.
>>>
>> I see an expired Safeway ad from last summer that says $3.49 and
>> another one for $3.99, so you're in the ballpark.
>>
>>
> Okay, I'm glad I'm in the ball park I'm not planning to buy one. I
> remember buying one about 30 years ago because it was inexpensive and a
> cookbook photo made it look pretty. Sure, it looked pretty but came out
> as tough as shoe leather. That's why I'm thinking this should be browned
> and then braised long and slowly. Red wine would help with tenderizing.

That is how I cook tough beef. I brown it all over in butter, put it into a
pot with red wine and stock. I cook for about 3 hours at 274f
--
--
http://www.shop.helpforheroes.org.uk/

On Thu, 03 Jan 2013 14:51:15 -0500, jmcquown >
wrote:

> On 1/3/2013 2:24 PM, sf wrote:
> > On Thu, 03 Jan 2013 13:37:05 -0500, jmcquown >
> > wrote:
> >
> >> Okay... the Publix ad online shows it looking nice and juicy, roasted
> >> and thinly sliced. I happen to know this is a very tender
>
> Boy did I screw that sentence up! I meant very *tough* cut
>
> >> requires braising or slow cooking. It's a tough cut of beef.
> >>
> >> How does $3.99/lb sound? I'm thinking I could buy a small one and slow
> >> cook it like a pot roast. I haven't bought a tip roast in at least 20
> >> years so I'm not sure if that's a "deal" or not.
> >>
> > I see an expired Safeway ad from last summer that says $3.49 and
> > another one for $3.99, so you're in the ballpark.
> >
> >
> Okay, I'm glad I'm in the ball park I'm not planning to buy one. I
> remember buying one about 30 years ago because it was inexpensive and a
> cookbook photo made it look pretty. Sure, it looked pretty but came out
> as tough as shoe leather. That's why I'm thinking this should be
> browned and then braised long and slowly. Red wine would help with
> tenderizing.
>
The advertisements don't help when they show you a rare roast being
carved up into thin slices. Knowing absolutely zero about sirloin tip
roast, I "bought" the implication that you didn't need to braise it
and cooked it like any other roast.... oh, man. Shoe leather was
putting it nicely and I've never had the slightest desire to repeat
that mistake. If I want a roast, I buy a good one. If I want a pot
roast, I buy chuck. I tried braising brisket a couple of times and it
was too dry for me.


--
Food is an important part of a balanced diet.

On Jan 3, 10:37*am, jmcquown > wrote:
> Okay... the Publix ad online shows it looking nice and juicy, roasted
> and thinly sliced. *I happen to know this is a very tender roast which
> requires braising or slow cooking. *It's a tough cut of beef.
>
> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> years so I'm not sure if that's a "deal" or not.
>
> Jill

Your experience of tip sirloin roast differs greatly from mine. I
stick garlic in it, rub it well with salt and pepper and roast it
in a hot oven (450) for 20 minutes and then turn it down to 325 to
finish. Cook it medium rare, slice it across the grain.
It's tender, juicy and delicious just like a good beef roast should be.

On Jan 3, 1:37*pm, jmcquown > wrote:
> Okay... the Publix ad online shows it looking nice and juicy, roasted
> and thinly sliced. *I happen to know this is a very tender roast which
> requires braising or slow cooking. *It's a tough cut of beef.
>
> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> years so I'm not sure if that's a "deal" or not.
>
> Jill

$3.99 sounds good. It's fairly lean. It's fairly tough, although
there are tough sections, and not so tough sections. I'd go pot
roast. You can't lose.

On 1/3/2013 6:46 PM, ImStillMags wrote:
> On Jan 3, 10:37 am, jmcquown > wrote:
>> Okay... the Publix ad online shows it looking nice and juicy, roasted
>> and thinly sliced. I happen to know this is a very tender roast which
>> requires braising or slow cooking. It's a tough cut of beef.
>>
>> How does $3.99/lb sound? I'm thinking I could buy a small one and slow
>> cook it like a pot roast. I haven't bought a tip roast in at least 20
>> years so I'm not sure if that's a "deal" or not.
>>
>> Jill
>
> Your experience of tip sirloin roast differs greatly from mine. I
> stick garlic in it, rub it well with salt and pepper and roast it
> in a hot oven (450) for 20 minutes and then turn it down to 325 to
> finish. Cook it medium rare, slice it across the grain.
> It's tender, juicy and delicious just like a good beef roast should be.
>
That's pretty much how I treat a much fattier standing rib roast. My
experience with sirloin tip roast, nope. It was very tough. It looked
very pretty, but even sliced very thinly... nope. I think this cut
needs to be braised and cooked very slowly.

Jill

On Jan 4, 6:58*am, jmcquown > wrote:
> On 1/3/2013 6:46 PM, ImStillMags wrote:
>
> > On Jan 3, 10:37 am, jmcquown > wrote:
> >> Okay... the Publix ad online shows it looking nice and juicy, roasted
> >> and thinly sliced. *I happen to know this is a very tender roast which
> >> requires braising or slow cooking. *It's a tough cut of beef.
>
> >> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> >> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> >> years so I'm not sure if that's a "deal" or not.
>
> >> Jill
>
> > Your experience of tip sirloin roast differs greatly from mine. * I
> > stick garlic in it, rub it well with salt and pepper and roast it
> > in a hot oven (450) for 20 minutes and then turn it down to 325 to
> > finish. * Cook it medium rare, slice it across the grain.
> > It's tender, juicy and delicious just like a good beef roast should be.
>
> That's pretty much how I treat a much fattier standing rib roast. *My
> experience with sirloin tip roast, nope. *It was very tough. *It looked
> very pretty, but even sliced very thinly... nope. *I think this cut
> needs to be braised and cooked very slowly.
>
> Jill

I guess I've been lucky. I used to buy whole sirloin tip roasts
when I was cooking for more people and they were always just great.

On Jan 4, 7:16*am, ImStillMags > wrote:
> On Jan 4, 6:58*am, jmcquown > wrote:
>
>
>
>
>
>
>
>
>
> > On 1/3/2013 6:46 PM, ImStillMags wrote:
>
> > > On Jan 3, 10:37 am, jmcquown > wrote:
> > >> Okay... the Publix ad online shows it looking nice and juicy, roasted
> > >> and thinly sliced. *I happen to know this is a very tender roast which
> > >> requires braising or slow cooking. *It's a tough cut of beef.
>
> > >> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> > >> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> > >> years so I'm not sure if that's a "deal" or not.
>
> > >> Jill
>
> > > Your experience of tip sirloin roast differs greatly from mine. * I
> > > stick garlic in it, rub it well with salt and pepper and roast it
> > > in a hot oven (450) for 20 minutes and then turn it down to 325 to
> > > finish. * Cook it medium rare, slice it across the grain.
> > > It's tender, juicy and delicious just like a good beef roast should be.
>
> > That's pretty much how I treat a much fattier standing rib roast. *My
> > experience with sirloin tip roast, nope. *It was very tough. *It looked
> > very pretty, but even sliced very thinly... nope. *I think this cut
> > needs to be braised and cooked very slowly.
>
> > Jill
>
> I guess I've been lucky. * *I used to buy whole sirloin tip roasts
> when I was cooking for more people and they were always just great.

Were they top sirloin roasts? I use your method on those, but aren't
sirloin tips roasts a bit tougher?

On Jan 4, 9:04*am, merryb > wrote:
> On Jan 4, 7:16*am, ImStillMags > wrote:
>
>
>
>
>
>
>
>
>
> > On Jan 4, 6:58*am, jmcquown > wrote:
>
> > > On 1/3/2013 6:46 PM, ImStillMags wrote:
>
> > > > On Jan 3, 10:37 am, jmcquown > wrote:
> > > >> Okay... the Publix ad online shows it looking nice and juicy, roasted
> > > >> and thinly sliced. *I happen to know this is a very tender roast which
> > > >> requires braising or slow cooking. *It's a tough cut of beef.
>
> > > >> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> > > >> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> > > >> years so I'm not sure if that's a "deal" or not.
>
> > > >> Jill
>
> > > > Your experience of tip sirloin roast differs greatly from mine. * I
> > > > stick garlic in it, rub it well with salt and pepper and roast it
> > > > in a hot oven (450) for 20 minutes and then turn it down to 325 to
> > > > finish. * Cook it medium rare, slice it across the grain.
> > > > It's tender, juicy and delicious just like a good beef roast should be.
>
> > > That's pretty much how I treat a much fattier standing rib roast. *My
> > > experience with sirloin tip roast, nope. *It was very tough. *It looked
> > > very pretty, but even sliced very thinly... nope. *I think this cut
> > > needs to be braised and cooked very slowly.
>
> > > Jill
>
> > I guess I've been lucky. * *I used to buy whole sirloin tip roasts
> > when I was cooking for more people and they were always just great.
>
> Were they top sirloin roasts? I use your method on those, but aren't
> sirloin tips roasts a bit tougher?

Nope whole tip sirloin in a cryovac.

On Jan 4, 4:14*pm, ImStillMags > wrote:
> On Jan 4, 9:04*am, merryb > wrote:
>
>
>
>
>
>
>
>
>
> > On Jan 4, 7:16*am, ImStillMags > wrote:
>
> > > On Jan 4, 6:58*am, jmcquown > wrote:
>
> > > > On 1/3/2013 6:46 PM, ImStillMags wrote:
>
> > > > > On Jan 3, 10:37 am, jmcquown > wrote:
> > > > >> Okay... the Publix ad online shows it looking nice and juicy, roasted
> > > > >> and thinly sliced. *I happen to know this is a very tender roast which
> > > > >> requires braising or slow cooking. *It's a tough cut of beef.
>
> > > > >> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> > > > >> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> > > > >> years so I'm not sure if that's a "deal" or not.
>
> > > > >> Jill
>
> > > > > Your experience of tip sirloin roast differs greatly from mine. * I
> > > > > stick garlic in it, rub it well with salt and pepper and roast it
> > > > > in a hot oven (450) for 20 minutes and then turn it down to 325 to
> > > > > finish. * Cook it medium rare, slice it across the grain.
> > > > > It's tender, juicy and delicious just like a good beef roast should be.
>
> > > > That's pretty much how I treat a much fattier standing rib roast. *My
> > > > experience with sirloin tip roast, nope. *It was very tough. *It looked
> > > > very pretty, but even sliced very thinly... nope. *I think this cut
> > > > needs to be braised and cooked very slowly.
>
> > > > Jill
>
> > > I guess I've been lucky. * *I used to buy whole sirloin tip roasts
> > > when I was cooking for more people and they were always just great.
>
> > Were they top sirloin roasts? I use your method on those, but aren't
> > sirloin tips roasts a bit tougher?
>
> Nope whole tip sirloin in a cryovac.

like this one

http://i219.photobucket.com/albums/c...r_IMG_1298.jpg

On 1/4/2013 7:16 PM, ImStillMags wrote:
>> Nope whole tip sirloin in a cryovac.
> like this one
>
> http://i219.photobucket.com/albums/c...r_IMG_1298.jpg
>
I've never seen sirloin tip roast in a cryovac package. The store where
I shop usually only has corned beef and pork tenderloins in cryovac
packaging. Then again, given my experience with tough sirloin tip I
doubt I'd have bought it even if cryovac'd. The price sounded good but
it wouldn't be worth it coming out tough. I think I'll just get a chuck
roast next time I'm in town

Jill

On Jan 4, 4:16*pm, ImStillMags > wrote:
> On Jan 4, 4:14*pm, ImStillMags > wrote:
>
>
>
>
>
>
>
>
>
> > On Jan 4, 9:04*am, merryb > wrote:
>
> > > On Jan 4, 7:16*am, ImStillMags > wrote:
>
> > > > On Jan 4, 6:58*am, jmcquown > wrote:
>
> > > > > On 1/3/2013 6:46 PM, ImStillMags wrote:
>
> > > > > > On Jan 3, 10:37 am, jmcquown > wrote:
> > > > > >> Okay... the Publix ad online shows it looking nice and juicy, roasted
> > > > > >> and thinly sliced. *I happen to know this is a very tender roast which
> > > > > >> requires braising or slow cooking. *It's a tough cut of beef..
>
> > > > > >> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> > > > > >> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> > > > > >> years so I'm not sure if that's a "deal" or not.
>
> > > > > >> Jill
>
> > > > > > Your experience of tip sirloin roast differs greatly from mine. * I
> > > > > > stick garlic in it, rub it well with salt and pepper and roast it
> > > > > > in a hot oven (450) for 20 minutes and then turn it down to 325 to
> > > > > > finish. * Cook it medium rare, slice it across the grain.
> > > > > > It's tender, juicy and delicious just like a good beef roast should be.
>
> > > > > That's pretty much how I treat a much fattier standing rib roast. *My
> > > > > experience with sirloin tip roast, nope. *It was very tough. *It looked
> > > > > very pretty, but even sliced very thinly... nope. *I think this cut
> > > > > needs to be braised and cooked very slowly.
>
> > > > > Jill
>
> > > > I guess I've been lucky. * *I used to buy whole sirloin tip roasts
> > > > when I was cooking for more people and they were always just great.
>
> > > Were they top sirloin roasts? I use your method on those, but aren't
> > > sirloin tips roasts a bit tougher?
>
> > Nope whole tip sirloin in a cryovac.
>
> like this one
>
> http://i219.photobucket.com/albums/c.../2012_01_25/r_...

Did the meat vary in any way (toughness or density) from one part of
the roast to another?

On Jan 6, 6:50*am, jmcquown > wrote:
> On 1/4/2013 7:16 PM, ImStillMags wrote:>> Nope whole tip sirloin in a cryovac.
> > like this one
>
> >http://i219.photobucket.com/albums/c.../2012_01_25/r_...
>
> I've never seen sirloin tip roast in a cryovac package. *The store where
> I shop usually only has corned beef and pork tenderloins in cryovac
> packaging.

I'm assuming this was for her restaurant.