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Oven-roasted sirloin tip will yield a tender and juicy roast beef

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By Norm Harding, Reporter

One of my favorite roasts to cook at this time of the year is a sirloin tip roast. It is a fairly tough cut of meat that benefits from various methods that cook the meat slowly or otherwise trap the moisture inside.
The most common method is oven roasted. Other methods commonly used are grilling or using a slow cooker or a pressure cooker.
Grilling is the favorite way to do it during the warmer summer months. The slow-cooker method is used quite often, since it can be used with most any type of beef or pork roast. Potatoes are placed on the bottom of the slow cooker, followed by the carrots, and topped by the onions. The roast is then layed directly on top of the vegetables and sprinkled with herbs and then topped with your choice of liquid and cooked on low heat for up to 6 hours.

Oven roasting methods vary
A sirloin tip is a higher quality cut than the slow cooker chuck roast/pot roast type, and is more suited to the oven. The oven roasting method varies from cook to cook. Some like to cook the sirloin tip at 350 degrees for about an hour; others prefer a lower, slower method at 250 degrees for about 2 hours. This method, though, requires searing the meat before roasting.
My favorite method is to roast the meat in a 500-degree oven 8 minutes per pound (for medium rare), and then turn off the oven and leave the roast alone for another 8 minutes per pound. No peeking!
Roasting at a high temperature, and then turning off the oven, will result in a pink, tender and juicy roast beef.

Herb Rubbed Sirloin Tip Roast
3 lb. sirloin tip roast
1/2 cup Dijon mustard
1 Tbsp. paprika
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. ground cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Set sirloin tip out at room temperature for one hour before preparation. Preheat oven to 500 degrees.
In a small bowl, mix the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme.
Place the roast on a cutting board and, using your hands, coat the roast with Dijon mustard. Cover the roast with the herb mixture, pressing it into the mustard coating. Wrap the roast in plastic wrap and refrigerate for 3 to 4 hours.
Line a roasting pan with aluminum foil and place roast in prepared pan. For medium rare, roast for 7 to 8 minutes per pound. Do not open the oven door! Turn off heat and leave in the oven for another 7 to 8 minutes per pound. Remove, slice and eat.

Roasted Pork Loin with Garlic, Rosemary and Wine
3 cloves garlic, minced
1 Tbsp. dried rosemary
Salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Preheat oven to 350 degrees. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin in a large pan and place in oven. Cook pork until a thermometer inserted reads 160 degrees for medium-doneness, about two hours, turning and basting with pan liquids. Remove roast to a platter.
Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices. Makes 8 servings.

Rib-Eye Steak with Roasted Onion Sauce
1 large sweet onion, cut into 8 wedges
1 tsp. extra-virgin olive oil
2/3 cup beef broth
1 tsp. soy sauce
4 tsps. cracked black pepper
4 rib-eye steaks (about 10 oz. each, cut 3/4 in. thick)
Preheat oven to 350 degrees. Place onion wedges in baking dish; drizzle with oil and a little salt. Roast uncovered until brown and soft, about one hour. Remove and allow to cool. Place onions, soy sauce and broth in blender and blend until smooth. Transfer to saucepan. Press cracked pepper into both sides of steaks. Grill until seared, about 4 minutes for medium-rare and 5 minutes for medium. Turn and cook 4 minutes more. Heat sauce; spoon over each steak and serve. Makes 4 servings.

Hearty Beef Stew with Hoisin Sauce
The slightly spicy and sweet flavor of hoisin sauce adds a rich flavor to this stew. Using a slow cooker makes it easy to make ahead.
1 Tbsp. butter
3/4 lb. beef stew meat, cut into bite-sized pieces
1-1/2 tsps. finely chopped fresh garlic
1-1/4 cups sweet potato, cut into 3/4-inch pieces
1 medium parsnip, peeled, sliced
1/2 lb. baby Yukon Gold potatoes, cut into 1-inch pieces
1 (14-1/2 oz.) can diced tomatoes
2 cups beef broth
1/3 cup hoisin sauce
1 tsp. dried thyme
Melt butter in 10-inch skillet until sizzling; add beef and garlic. Cook over medium-high heat until beef is browned, about 5 minutes; drain off fat. Place browned beef and all remaining ingredients in slow cooker. Stir to mix well. Cover; cook on low heat setting for 6-8 hours or high for 4-5 hours until beef is tender. Makes 4 servings.
Note: Hoisin sauce, traditionally used in oriental cooking, has a sweet and spicy flavor. This sauce can be found in the Asian section of the supermarket. An opened jar should be stored in the refrigerator.

Roasted Herbed Potatoes with Pearl Onions
2 lbs. red potatoes, scrubbed and quartered
2 cups fresh pearl onions, peeled
2 Tbsps. extra-virgin olive oil
2 tsps. dried basil
2 tsps. dried thyme
1 tsp. paprika
1 tsp. salt
1 tsp. dried rosemary
1 tsp. freshly ground black pepper
Preheat oven to 450 degrees. In a large mixing bowl, combine olive oil, basil, thyme, paprika, salt, rosemary and pepper. Add potatoes and onions. Toss mixture lightly to coat with oil and seasonings. Transfer to a cookie sheet. Bake for 20 minutes, or until potatoes are browned and tender. Sprinkle with salt and pepper to serve. Makes 4-6 servings.

Norm Harding is a cooking columnist for the Beacon. To send him recipes, email him at nharding@brunswickbeacon.com.