11/05/2018
Thought you might enjoy the recipe for this sirloin-tip roast that we enjoyed at dinner with our friend Kimberly this last week. I took two of our grass-fed sirloin-tip roasts and used a Spicy Moroccan Rub that was rubbed on the meat about an hour before cooking while the meat came to room temperature from the fridge. (Grass-fed meat is better grilled or roasted at room temp).
The rub ingredients are: 1/2 teaspoon granulated garlic, 1 teaspoon ground ginger, 1 tablespoon sweet paprika, 2 teaspoons ground turmeric, 1.5 teaspoons cumin, 1 teaspoon ground coriander, 1 teaspoon course ground black pepper, and 1 tablespoon unrefined sea salt. I then placed the roasts in a shallow roasting pan lined with foil, (for easy clean-up), inserted a meat thermometer and roasted the meat at 170 degrees F, (you read right, 170 degrees) until the internal temperature was 125 degrees F.
During this super-slow roasting the external surface of the meat dries but the moisture is locked into the meat. My roasts were just under 2 lbs each and this took approximately 3 hours to reach 125 degrees internal temp.
The slow roasting keeps the muscle fibers from contracting and forcing the juice out of the meat, resulting in wonderfully tender roast. This technique works very well on any grass-fed cut such as London broil, sirloin tip, eye of round, top round, bottom round or any chuck roast. 😋
Don't forget we are running a sale on our grass-fed boneless chuck roasts for $6.50/lb and 85% lean grass-fed hamburger at $5.00/lb, through the end of November!
