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Carajo
What is a "silver tip roast"?
Phil Scarr
I asked my butcher the same question, he didn't know either. I looked it up and it's basically a cut of chuck from near the brisket.
"Unlike chuck roasts that require moist heat cooking to tenderize the meat, Shoulder London Broil & Silver Tip Roasts (used to make Roast Beef) that are also cut from the shoulder, can be roasted using a dry heat cooking method until medium-rare."
http://www.busyinbrooklyn.com/kosher-meat-guide-cuts-cooking-methods/
Carole
This is a great recipe and makes the tastiest au jus/gravy base. I braised the meat as directed, removed it to a plate, and then pressed the vegetable pulp through a strainer and refrigerated all the pan juices for several hours to make removal of the fat easier. Then I warmed meat slices in the heated, de-fatted pan juices and served with mashed potatoes. A quintessential meat and potato meal.
Barbara
I find that 155º is more like well-done. But flavors in
the dish are excellent!
KatR
I agree, mine ended up being a little too well done.
Jeanne Blumberg
Excuse me but the recip said 135 not 155. Big difference
linda
I followed the recipe except that I had a smaller piece of meat and I used half red wine and water to add to get to 1/3. It was delicious. I would definitely do the wine again.
NewWP
Enjoyed this recipe. Silver Tip was delicious however it was unclear whether to keep the temperature at 450 the whole time or just for searing. We dropped temperature to 400 and kept our eye on it. Left it uncovered which was also not clear in recipe. Definitely would make again
Salem
If it helps, our butcher called this a “peeled knuckle”. It turned out fantastic as-is! I basted it once a half hour, and I maybe could have used less water. Served it with some roasted potatoes.
Amy B.
It definitely needs more seasoning and I followed what everyone else has said, if you cook it for as long as the recipe calls for, its over done. I lowered the temp to 425 and cooked it for an hour. It was medium to medium well which does not do it for me. If I cook it again, I will definitely cut the time to 45 minutes and add more seasoning
emma b
Cooked with probe in center of meat and took out when registered 120. It was pink in the center but the ends were brown and too well done for my taste. Next time 115. Tomatoes, onions, garlic and thyme - were a perfect blend. I exchanged water for beef stock. Absolutely delicious. Will make again.
Cmd
Should the tomatoes be cut up at all, or added whole? Don't see anything to clarify in the recipe.
Gila
Left whole. See the picture.
Rachel
I had a 3 lb sirloin tip roast and it was a little too done after an hour. Next time, I’ll take it out sooner. I reduced the sauce and served it with the thinly sliced beef and egg noodles. It was delicious!
Patrick Kelly
This was a wonderful recipe -- simple, flavorful, and easy to clean up. I'm looking forward to beef au jus sandwiches given that the onion, garlic, thyme mixture is delicious for dipping. Loved the melted tomatoes, too! I didn't need to make any adjustments to this recipe nor would I recommend any.
linda
I followed the recipe except that I had a smaller piece of meat and I used half red wine and water to add to get to 1/3. It was delicious. I would definitely do the wine again.
Mark
Don't overcook the roast.
lucy
Should the roast be flipped midway so both sides get seeped in the liquid?
Jeanne Blumberg
Excuse me but the recip said 135 not 155. Big difference
Susan
I used a bone in chuck roast and it was delicious
Ruth
This is an outstanding recipe cooked just as is. It is so simple and succulent. Family demands repeat asap.
Carole
This is a great recipe and makes the tastiest au jus/gravy base. I braised the meat as directed, removed it to a plate, and then pressed the vegetable pulp through a strainer and refrigerated all the pan juices for several hours to make removal of the fat easier. Then I warmed meat slices in the heated, de-fatted pan juices and served with mashed potatoes. A quintessential meat and potato meal.
Carajo
What is a "silver tip roast"?
Lee Schilling
It wasn't 155 it was 115
Phil Scarr
I asked my butcher the same question, he didn't know either. I looked it up and it's basically a cut of chuck from near the brisket.
"Unlike chuck roasts that require moist heat cooking to tenderize the meat, Shoulder London Broil & Silver Tip Roasts (used to make Roast Beef) that are also cut from the shoulder, can be roasted using a dry heat cooking method until medium-rare."
http://www.busyinbrooklyn.com/kosher-meat-guide-cuts-cooking-methods/
Elaine
It's a common cut at kosher butchers. Very good just roasted plain until rare. This sounds very good.
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