round tip roast /bad

On Tue, 11 Oct 2005 22:37:34 GMT, "Phyllis Stone" <[email hidden]>

Quoted message said:

It was a round tip cap off 3lbs., I roasted it on a rack at 350, cooked
until 135 internal temp. It was tough. I have over one half left. What can I
do to use it and soften it up?

Braise, dear....braise!

The most recent issue of Cook's Illustrated had a wonderful article on
a tip roast. Their conclusion is dry heat (roasting) is ineffective
because the meat never gets hot enough.

http://www.cooksillustrated.com

Check with their resource!

"Phyllis Stone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It was a round tip cap off 3lbs., I roasted it on a rack at 350, cooked
until 135 internal temp. It was tough. I have over one half left. What can
I do to use it and soften it up?

Nothing is going to soften it up so it tastes good. Grind it up and make a
cottage pie.

-= Exported from BigOven =-

Cottage Pie

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Meats

-= Ingredients =-
1 pound roast beef ; left overs
1 large Onion
1 Cup broth
6 large potatoes
1 tablespoon butter
1/4 cup milk ; 1% lowfat
1 cup frozen mixed vegetables

-= Instructions =-
Grind the meat and onion. Add drippings drained of fat plus enough water to
make 1 cup. Add veggies. Cook potatoes, mash and add butter and milk.Put
meat mix in 2 small casseroles 2 servings each and top with half the
potatoes each. Bake at 350 for 1 hour. Helen Peagram

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Phyllis Stone said:

It was a round tip cap off 3lbs., I roasted it on a rack at 350, cooked
until 135 internal temp. It was tough. I have over one half left. What can I
do to use it and soften it up?

Round isn't usually an oven roast.

I would slice or cut the leftovers into strips, simmer
with onions and peppers and red wine* and maybe beef broth
until tender. Serve over noodles or rice.

*or soy sauce to taste instead of wine

If you stir fry it, it will still be tough.

gloria p

"Ward Abbott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 11 Oct 2005 22:37:34 GMT, "Phyllis Stone" <[email hidden]>

Quoted message said:

It was a round tip cap off 3lbs., I roasted it on a rack at 350, cooked
until 135 internal temp. It was tough. I have over one half left. What can
I
do to use it and soften it up?

Braise, dear....braise!

The most recent issue of Cook's Illustrated had a wonderful article on
a tip roast. Their conclusion is dry heat (roasting) is ineffective
because the meat never gets hot enough.

http://www.cooksillustrated.com

Check with their resource!

That's odd. I never have a problem if I'm using the proper cut. Since I
cook for 2 now I use a much smaller roast. Usually sirloin tip. I make
sure the roast is out of the frig for a couple of hours. I preheat my oven
to 500. I cook the roast on a trivit with a small amount of water under it,
uncovered for 20 minutes. I turn the oven down to 300 and continue cooking
for about 40 minutes longer to a temp of 140. Wrap in foil while I cook
potatoes and veg and make gravy. Perfect most times.

MoM

On Tue, 11 Oct 2005 19:01:13 -0400, "MoM" <[email hidden]>

Quoted message said:

That's odd. I never have a problem if I'm using the proper cut.

It WASN'T THE PROPER cut.

....and you knew that too! <vbg>

"Ward Abbott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 11 Oct 2005 19:01:13 -0400, "MoM" <[email hidden]>

Quoted message said:

That's odd. I never have a problem if I'm using the proper cut.

It WASN'T THE PROPER cut.

...and you knew that too! <vbg>

Who? Mee?

MoM

In article <[email hidden]>,

Phyllis Stone said:

It was a round tip cap off 3lbs., I roasted it on a rack at 350, cooked
until 135 internal temp. It was tough. I have over one half left. What can I
do to use it and soften it up?

Pressure cooked, it would make a good potroast, or slow cooked, braised
or crock potted.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Phyllis Stone said:

It was a round tip cap off 3lbs., I roasted it on a rack at 350, cooked
until 135 internal temp. It was tough. I have over one half left. What
can I
do to use it and soften it up?

Quoted message said:

Pressure cooked, it would make a good potroast, or slow cooked, braised
or crock potted.

Quoted message said:

Om.

At 9:30 pm I put in the crockpot on 'low' a 2 lb. piece of chuck roast
(fairly lean looking, but with some nice fat through it, keeping a tight
piece of meat together) cooking with 1 4oz can green chile peppers,
chopped; 1 Tablespoon Hatch chili powder, 1/4 tsp dried oregano, 1/4
teapsoon ground cumin, 2 cloves garlic minced.

It is the nicest piece of chuck I've ever had, as I recall, and I said to DH
that maybe we shouldn't have put all the 'fixings' on it because we wouldn't
be able to taste the meat - - however, it's for pulled beef for tomorrow to
probably use for some beef enchiladas. I have some fresh Mexican cheese and
organic cilantro. A little long-grain rice and some canned beans, and I'm
'good to go.'
Dee Dee
Dee Dee

Wrong cut of meat, I`ve had this happen in the past, try putting it in
yor crock pot w / some beer or wine and BB sauce for 6 to 8 hrs., it
should fall apart , good on long rolls.

"Phyllis Stone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It was a round tip cap off 3lbs., I roasted it on a rack at 350, cooked
until 135 internal temp. It was tough. I have over one half left. What can
I do to use it and soften it up?

If you wrap it in foil, put in back in the oven at 250 and slow cook it
until it reaches an internal temp of 160 it should be fine. If you want to
add some flavor and something to help moisturize it, add some pineapple
juice to it before you seal it up.

- A -

I'm the person with the bad round tip roast. I followed some person's advice
and put it in the crock pot this morning with a little red wine and canned
french onion soup. We shall see. This is annoying because I thought I had
covered all the bases with this roast. I googled,I read back posting from
this newgroup, I couldn't fail, ha. Next time I will do the Alton Brown
way. Thanks for all the help.

In article <[email hidden]>,

Phyllis Stone said:

I'm the person with the bad round tip roast. I followed some person's advice
and put it in the crock pot this morning with a little red wine and canned
french onion soup. We shall see. This is annoying because I thought I had
covered all the bases with this roast. I googled,I read back posting from
this newgroup, I couldn't fail, ha. Next time I will do the Alton Brown
way. Thanks for all the help.

Sounds good. :-)
Please let us know how it turns out?

I've not crock potted for ages, but it's pretty foolproof!
How long do you plan to cook it? I generally crockpot a minimum of 8
hours.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Phyllis Stone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It was a round tip cap off 3lbs., I roasted it on a rack at 350, cooked until
135 internal temp. It was tough. I have over one half left. What can I do to
use it and soften it up?

While cold slice thin then heat a 50/50 mixture of water & your favorite BBQ
sauce. Add the slices and reheat, serve stacked onto hamburger buns or French
rolls with some nice cheddar.

Dimitri

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Phyllis Stone said:

I'm the person with the bad round tip roast. I followed some person's
advice
and put it in the crock pot this morning with a little red wine and
canned
french onion soup. We shall see. This is annoying because I thought I had
covered all the bases with this roast. I googled,I read back posting from
this newgroup, I couldn't fail, ha. Next time I will do the Alton Brown
way. Thanks for all the help.

Sounds good. :-)
Please let us know how it turns out?

I've not crock potted for ages, but it's pretty foolproof!
How long do you plan to cook it? I generally crockpot a minimum of 8
hours.

It is hour seven and it is like a small rubber ball. I think it could sub
for a football and come out intact. I am beginning to believe this is some
kind of alien beef or I have invented something unique.I am not going to
give up. Now it is a challenge.

"Phyllis Stone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I've not crock potted for ages, but it's pretty foolproof!
How long do you plan to cook it? I generally crockpot a minimum of 8
hours.

It is hour seven and it is like a small rubber ball. I think it could
sub for a football and come out intact. I am beginning to believe this
is some kind of alien beef or I have invented something unique.I am
not going to give up. Now it is a challenge.

LOL... sorry.. but you just gave me the best giggle I have had in ages🙂

I do hope it works out though.. honest🙂

O

In article <[email hidden]>,

Phyllis Stone said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Phyllis Stone said:

I'm the person with the bad round tip roast. I followed some person's
advice
and put it in the crock pot this morning with a little red wine and
canned
french onion soup. We shall see. This is annoying because I thought I had
covered all the bases with this roast. I googled,I read back posting from
this newgroup, I couldn't fail, ha. Next time I will do the Alton Brown
way. Thanks for all the help.

Sounds good. :-)
Please let us know how it turns out?

I've not crock potted for ages, but it's pretty foolproof!
How long do you plan to cook it? I generally crockpot a minimum of 8
hours.

It is hour seven and it is like a small rubber ball. I think it could sub
for a football and come out intact. I am beginning to believe this is some
kind of alien beef or I have invented something unique.I am not going to
give up. Now it is a challenge.

<lol> That's just odd. ;-)

Braising might have been a better idea and pressuring even better, but I
s'pose you don't own a pressure cooker?

Those have always been a sure bet for tough meats for me!

Hell, they even melt BONES into mush!

At this point, twice cooking would be my limit. Cut your losses, slice
it thin or grind it and make salad, or dog food out of it.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson