- Feb 22, 2014
Ok so not a WDW issue, but the only beef my supermarkets put on 'special' at 4$/lb is sirloin tip. For over 20 years, I have tried and tried to cook this. I have tried my crock pot, slow, slow cooking at 220 degree in the oven for hours and I have tried to sear at 400 degree for 15 mins then slow cook at 200. It doesn't matter. Have also tried the magic plastic bag think called 'look bag' and still no love. Always turns out a football. Sirloin tip has no marbling and no fat content. Setting aside that $4/lb used to be prime rib territory, has anyone a secret recipe to make sirloin tip roasts edible? I really miss bottom blade roasts ie chuck roasts but they have been MIA for 6 years plus in my area of Ontario. Any helpful advice much appreciated from those who have actually had success making sirloin tip roasts edible. They def have flavour. But are so tough they are hard to chew and digest. I have basically given up on beef and only cook pork when on special. TIA for any proven and helpful advice. ps I have no idea why they are the only beef cut offered 'on sale'. Is it such a terrible cut that they can't even use it for the on sale $4/lb hamburger? Guessing I'm not the only veteran on this forum who has struggled with this and many others would love any help available. I asked one woman who was buying them up and she explained she doesn't care if they aren't tender. She cooks the heck out of them and then slices thinly for her husband's lunch sandwiches. Is that it?