I have a nice top sirloin beef roast

K

Kathyrn

New member
In article , [email protected]
says...

Not a problem at all. I didn't mess anything up!

Here's what I did. I took the wok and got it real hot. Then I added
olive oil, and some left over diced onion from the other night stirfry
with a bit of green and red pepper, and a bean sprout or two. When that
started burning good, I smashed in a few slices of fresh mushroom, some
soy sauce and a packet of Asian sweet mustard from the Chinese
restraint. A dash of salt and some water and stirred it down to a semi-
burnt paste. I slit the top of one of the roasts (cooking 2 total) Then
I seared the roasts in the wok one at a time, in the paste I had made.

I set the oven to 350 and put both roasts into a glass dish, covered
tightly with foil and roasted for 1 hour. I checked the temp, it was a
bit over 135 so I pulled them out and let them sit for 10 minutes while
I made some potato and spinach on the side. Yummy, perfect and I have
one to eat, and one to slice for sandwiches..

Thanks to all who participated in the thread...
 
I have a nice Top Sirloin and a crockpot. I would like to do something
different with them than just the usual potatoes, carrots, beans, wine,
and broth which I usually do. I have most of the usual kitchen
ingredients but nothing fancy so if I can't pronounce it, or have never
heard of it, I probably don't have it;) Just sayin'. Anybody else have
any good suggestions?

Thanks in Advance
 
In article , [email protected]
says...

Not a problem at all. I didn't mess anything up!

Here's what I did. I took the wok and got it real hot. Then I added
olive oil, and some left over diced onion from the other night stirfry
with a bit of green and red pepper, and a bean sprout or two. When that
started burning good, I smashed in a few slices of fresh mushroom, some
soy sauce and a packet of Asian sweet mustard from the Chinese
restraint. A dash of salt and some water and stirred it down to a semi-
burnt paste. I slit the top of one of the roasts (cooking 2 total) Then
I seared the roasts in the wok one at a time, in the paste I had made.

I set the oven to 350 and put both roasts into a glass dish, covered
tightly with foil and roasted for 1 hour. I checked the temp, it was a
bit over 135 so I pulled them out and let them sit for 10 minutes while
I made some potato and spinach on the side. Yummy, perfect and I have
one to eat, and one to slice for sandwiches..

Thanks to all who participated in the thread...
 
On Sun, 20 Feb 2011 07:02:20 -0500, "jmcquown"
wrote:

I've made that diamond cut in whole ham and put a clove at every
intersection. It looked real pretty, but I can't say the cloves added
any flavor.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 18 Feb 2011 19:38:41 -0500, no_time_to_hurry
wrote:

My advice is not to inflict a crockpot on a top sirloin. Stud your
top sirloin with butter (best) or coat it with olive oil and pan sear
it quickly.

Everything you are thinking about sounds good, but you need a cut that
is more like a chuck roast or bottom round to produce something
worthwhile with long, slow cooking (sous-vide is an entirely different
cooking method).

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 18, 4:38?pm, no_time_to_hurry wrote:

Cut slits in the roast and stuff with garlic. Rub it well with
black pepper and garlic salt.
pour a bit of oil over it and roast it in the oven till rare, take out
and let rest. Slice thinly and serve with the pan juices.
 
On Sun, 20 Feb 2011 07:02:20 -0500, "jmcquown"
wrote:

I've made that diamond cut in whole ham and put a clove at every
intersection. It looked real pretty, but I can't say the cloves added
any flavor.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 14:41:15 -0000, Janet wrote:

A microplane will do it, but the statement was about cloves and beef.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 14:41:15 -0000, Janet wrote:

A microplane will do it, but the statement was about cloves and beef.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Sqwertz" wrote in message
news:[email protected]...
Swertz, you remind me of my little brother. He has a PhD in a hard science.
He has 30 patents with his name attached to them. He knows everything. He
doesn't need to listen to anyone and doesn't. He is as miserable and as
angry as you are. He's a loser.

Yes, "sous vide" means "under vacuum". It's a means of cooking meat very
very slowly up to a desired temp., usually rare, in a vacuum bag in water.
The same protein breakdown effect can be accomplished by very slowly heating
in an oven. I've heard others apply the obviously inappropriate term to "low
and slow" baking.

Kent

,constantly struggling with my level of ignorance
 
"Sqwertz" wrote in message
news:[email protected]...
Swertz, you remind me of my little brother. He has a PhD in a hard science.
He has 30 patents with his name attached to them. He knows everything. He
doesn't need to listen to anyone and doesn't. He is as miserable and as
angry as you are. He's a loser.

Yes, "sous vide" means "under vacuum". It's a means of cooking meat very
very slowly up to a desired temp., usually rare, in a vacuum bag in water.
The same protein breakdown effect can be accomplished by very slowly heating
in an oven. I've heard others apply the obviously inappropriate term to "low
and slow" baking.

Kent

,constantly struggling with my level of ignorance
 
In article ,
sf wrote:



I think it adds flavor. It also makes my kitchen smell really
delicious. But you get the best flavor when you put the round end of
the clove in your mouth and bite it off! Mmmmmmm!

--
Dan Abel
Petaluma, California USA
[email protected]
 
In article ,
sf wrote:



I think it adds flavor. It also makes my kitchen smell really
delicious. But you get the best flavor when you put the round end of
the clove in your mouth and bite it off! Mmmmmmm!

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Feb 18, 7:36?pm, ImStillMags wrote:

Oh, and if you don't brown the roast in a skillet first, put your oven
temp to 450 for the first 20 minutes and then turn it down to 350.
Use a meat thermometer to know when your roast is just above rare.
 
On Sun, 20 Feb 2011 14:37:30 -0800, Kent wrote:


You are of course, mostly wrong. Again.

You go ahead and make up all the definitions and suppositions you want
and hopefully people will be smart enough NOT to listen to you.

What is "Hard Science", BTW? Is your brother an erectile dysfunction
doctor?

-sw
 
In article , [email protected] says...


Thanks again, and I will be putting this in the oven in the early
afternoon. Probably saut?ed (almost burnt) onion in the frypan to seer
the meat, pan with potato and carrots, then 350 in the oven until the
thermometer says 135-140? Yummy:)
 
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