and it is also called sirloin tip (knuckle) roast. I found a recipe using mustard, and rosemary I want to try, but wanted to know if anyone has experience with this cut of meat and if it is tasty and tender when roasted to medium rare? For 2.99 a lb, it is worth a try for a nice roast.
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Our local meat/seafood shop is advertising a Sirloin Ball Roast, I looked up for more info
- Thread starter karennoca
- Start date
It used to be our "go to" economical roast. I have cooked it more times than I could possibly say!!
It is delicious --really great flavor --and must be done rare to medium rare AND carved on the bias for tender slices.
That is a great price these days. If you had a sous vide it would be a really perfect candidate.
It is delicious --really great flavor --and must be done rare to medium rare AND carved on the bias for tender slices.
That is a great price these days. If you had a sous vide it would be a really perfect candidate.
No sous vide but did get a recipe from the Angus Certified Beef website
(or) something like that) and it does say to cook rare or medium rare. I like the idea of the mustard and rosemary. Roasted along with potato and carrot chunks, simple, old-fashioned , but should be yummy. Thank you.
(or) something like that) and it does say to cook rare or medium rare. I like the idea of the mustard and rosemary. Roasted along with potato and carrot chunks, simple, old-fashioned , but should be yummy. Thank you.
I grew up having either Sirloin Tip or Rump Roast every other Sunday.
It would be the weekend after my dad would get paid.
The rump roast was round like a soccer ball, its shape held by a grid mesh netting.
The sirloin tip has very uneven: about 3" at highest point and only 1" at lower end. Cooking it evenly may be an issue if they are still trimming it that way.
Mom just cooked the bejeesus out of them with a slab of suet on top. I pretty much ignored the meat, but loved the dark beefy gravy she would make with the drippings. I haven't had that robust a beef gravy since my work trip to England in 2010.
It would be the weekend after my dad would get paid.
The rump roast was round like a soccer ball, its shape held by a grid mesh netting.
The sirloin tip has very uneven: about 3" at highest point and only 1" at lower end. Cooking it evenly may be an issue if they are still trimming it that way.
Mom just cooked the bejeesus out of them with a slab of suet on top. I pretty much ignored the meat, but loved the dark beefy gravy she would make with the drippings. I haven't had that robust a beef gravy since my work trip to England in 2010.