Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: CDN Smoker on January 04, 2014, 10:25:03 PM
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This recipe is from Cooks Country
Ok let's get started,
Took my Sirloin Tipped Roast, rubbed with salt and wrapped in plastic. Into the fridge until tomorrow.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zpsf12854dd.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zpsf12854dd.jpg.html)
Sorry no photo of the next step. I pulled the plastic off, dried the roast and applied pepper. Then seared ;D
Pulled the roast, added mushrooms, onions, celery and carrots.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps14c5d763.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps14c5d763.jpg.html)
After the wine and broth added
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This is the wine, home made kit wine
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps5a9b2eeb.jpg) (http://s1180.photo bucket.com/user/lmh8/media/image_zps5a9b2eeb.jpg.html)
Gravy after straining,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zpse9693cb3.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zpse9693cb3.jpg.html)
Can't have a roast without Yorkshire pudding, here is my new toy hope,it works :(
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps62c6e56f.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps62c6e56f.jpg.html)
I have posted my recipe for Yorkshire before, no changes.
Roast pulled at 145F. I didn't have a rack so I used carrots.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps54d99a73.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps54d99a73.jpg.html)
Tented at least 20min and still a lot of juices.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps2c24261e.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps2c24261e.jpg.html)
Yorkshires turned out very good
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps96cbe679.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps96cbe679.jpg.html)
Money Shot
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps82407099.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps82407099.jpg.html)
SERVES 6 TO 8
For the best flavor and texture, refrigerate the roast overnight after salting. If you don’t have a V-rack, cook the roast on a wire rack set inside a rimmed baking sheet.
INGREDIENTS
1 4-pound top sirloin roast, fat trimmed to 1/4 inch thick
Salt and pepper
1 tablespoon vegetable oil
8 ounces white mushrooms, chopped
2 onions, chopped fine
1 carrot, peeled and chopped
1 celery rib, chopped
1 tablespoon tomato paste
4 garlic cloves, minced
1/4 cup all-purpose flour
1 cup red wine
4 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
INSTRUCTIONS
1. Pat roast dry with paper towels. Rub 2 teaspoons salt evenly over surface of meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Pat roast dry with paper towels and rub with 1 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then transfer to V-rack set inside roasting pan (do not wipe out Dutch oven). Transfer to oven and cook until meat registers 125 degrees (for medium-rare), 1½ to 2 hours.
3. Meanwhile, add mushrooms to fat in Dutch oven and cook until golden, about 5 minutes. Stir in onions, carrot, and celery and cook until browned, 5 to 7 minutes. Stir in tomato paste, garlic, and flour and cook until fragrant, about 2 minutes. Stir in wine and broth, scraping up any browned bits with wooden spoon. Bring to boil, then reduce heat to medium and simmer until thickened, about 10 minutes. Strain gravy, then stir in Worcestershire and season with salt and pepper; cover and keep warm.
4. Transfer roast to cutting board, tent with foil, and let rest 20 minutes. Slice roast crosswise against grain into 1/2-inch-thick slices. Serve with gravy.
Thanks for viewing ;D
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Wife licked her plate, that's like a Michelin 4 stars for me ;D ;D ;D ;D
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Man, that looks good! never had the Yorkshire pudding.
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Wow boss, that whole plate looks awesome! Send a plate south to Pappy.
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Wife licked her plate, that's like a Michelin 4 stars for me ;D ;D ;D ;D
Drew, if mama ain't happy nobody's happy! Mama's happy it's a good day! ;D
Man that roast looks great and nice gravy too! I love Yorkshire pudding! Nice popover pan!
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That is classic and making me hungry!!! A great dish of food!!! Don
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That roast and the entire meal looks excellent... you are also going to be having delicious leftovers and sandwiches!
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That looks fantastic.
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A real delicious looking meal!
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This is a great combo .your roast and pudding looks divine .
i love Yorkshire pudding with pastrami .
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(https://lh5.googleusercontent.com/-rgVxUEBbqcE/T_KN-0W69kI/AAAAAAAABno/LQ6Rhrmf-DM/w1112-h834-no/DSC07665.JPG)
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That looks great. Thanks for the recipe.
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Very nice indeed!
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Looks great!!
Is that a popover pan?
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Looks great!!
Is that a popover pan?
I was wonder that too squirt…I have a LARGE muffin pan…It has 6 cups in it…Suppose that would work? WHat makes a "popover pan different?
Thanks-
T
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Looks great!!
Is that a popover pan?
I was wonder that too squirt…I have a LARGE muffin pan…It has 6 cups in it…Suppose that would work? WHat makes a "popover pan different?
Good popover pans are usually made of a heavier metal to retain heat, and cups are spaced further apart allowing the "popover effect" to not hinder the neighboring popovers.
Thanks-
T
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O.K> - I have that part covered…NOW…I need a good - time tested and trusted recipe for Yorkshire pudding. I searched the site - but am not coming up with anything….