A roast to serve proudly.
Oven Roasting: A dry-heat cooking method that cooks uncovered food normally on a rack or in a pan. Doing so correctly with meats will produce a moist interior with a thin, well-browned exterior.
Whether or not the cut of meat is seared depends on the cook. This preparation is not necessary for the roast to retain moisture as once thought, but it does contribute to a well-seasoned, flavorful ‘char’ taste on the surface as well as a better developed flavor in pan drippings. What searing does to the meat is that in doing so, it improves the flavor by catalyzing the Maillard browning reactions (a series of chemical reactions that rapidly take place when proteins and sugars are heated to around 300°F or higher) and adds texture to the outside. There are a few folks who believe it’s better to sear the meat after it’s roasted, not before. That is, roasts will lose around 1.7% of its natural juices if seared before roasting rather than after.
The problem most folks have when cooking a roast is not knowing how to go about cooking the cut of beef chosen and often, more than most will admit, the outcome is less than desirable.
While most recipes call for cooking large roasts in a moderately hot oven (350 to 400-degree), this method will lead to a haphazardly cooked inside not to mention a ghastly, overcooked outer band. And in turn, roasting smaller cuts in a lower temperature oven will not achieve a desirable serving of roast beef either.
You see, small narrow roasts like beef tenderloin, top sirloin, shoulder petite fare well with a relatively quick cooking time ensuring a juicy, tender slice of meat. These cuts should roast in an oven temperature set between 350 to 450 degrees F.
On the other hand, heat takes a long time to infiltrate deep into the center of large and chunky cuts of meat such as prime rib (standing rib, first cut), ribeye and, like the one today, sirloin tip roasts. If cooking at moderate high heat, the outer areas becomes hot bands of brownish-grey, overcooked meat while the inner area remains cold and rare. This is why these cuts should roast in an oven temperature set between 250 to 300 degrees F. for longer periods.
Now that we got all of that serious hullabaloo out-of-the-way, let’s get to something a little more appreciable, like an easy and most satisfying recipe worthy of a special occasion, say a holiday or a nice Sunday Dinner. The choice cut for today’s recipe is a large sirloin tip roast; a lean hunky cut that is perfect for slow roasting and comes out perfect. Each slice is just as beautiful as the next as you carve into the interior and every bite is just as delicious as the first. Enjoy!
Roast Beef: Sirloin Tip with au jus
There is nothing new to this recipe for many of you except maybe the cooking method. It is a time-honored recipe using the basic of Cupboard Cookery, that is, reaching into the cabinet and coming up with something worthy of family and friends.
10 to 12 servings
1 -5 to 6 pound sirloin tip roast
salt and pepper
1 package onion soup mix (I used Knorr's)
2 cups water
1 -10.5 oz condensed beef broth (red can)
Use kitchen twine to tie around the side of the roast to make it somewhat circular. This will help it cook uniformly and heck, it looks nice too. Lightly season all sides with salt and a good dose of black pepper and place on a platter. If you have the time, refrigerate it for about 6 hours to allow the salt to work its magic on the roast. (It will cause moisture movement toward the surface and then the fibers will infuse it back in for the moistest roast you will ever cook.) Allow the roast to set out (reasonable room temperature) for 2 hours before roasting.
Preheat oven at 275 or 300 degrees F. (use the higher if roast is 4 inches or more thick)
After roast is at room temperature (2 hours after refrigeration), rub the onion soup mix all over the surface. Place roast on a rack or roasting tray and the rack over a deep oven pan. Sprinkle the onion bits you have on the platter over the top. Add the water and beef broth to the roasting pan and place in the center of the oven. Yup, I chose not to sear bet you didn't notice that, did you? Cook roast until internal temperature reaches 120 degrees F. for rare, 125 for medium rare or 135 (not advisable) for medium. My roast took about 3 1/2 hours to reach medium rare.
Remove from oven, tent with foil and allow to rest for 15 minutes. Remember: Your internal temp should rise another 5 degrees at rest so the interior will be a perfect 125 for rare and 130 for medium rare. Slice thin and serve with the au jus in the pan.
Notes: Use the au jus as it is from the pan drippings or make a gravy by adding a thickener (like cornstarch with a little water).
Prep time does not include resting stage. Internal temps based on Southern Food guidelines.
