Saturday, April 25, 2009
Friday, April 24, 2009
Thursday, April 23, 2009
Sirloin Tip Roast (serves 10 -12)
1 3-pound roast (donated by Kelli Olson from Horse & Buggy, Harrisonburg)
Two onions, peeled and cut in half horizontally
Season overnight with salt, rosemary and pepper
Heat oven to 450 degrees; put roast in oiled pan with room on the sides, on top of the onion halves.
Check in 30 minutes to make sure it’s above 115 degrees; take out when it reaches 130 degrees and let sit for 15 minutes, then slice. Serve with following sauce:
1 cup beef soup-bone broth
½ cup red wine (Kluge winery)
1 teaspoon dried crushed rosemary (from Jane Rotch's garden) or thyme
2 tablespoons hot mustard (locally made by Betsy Respess)
Salt and pepper to taste
Pour off fat from roasting pan. Heat remaining drippings with broth, wine, herbs. Reduce until almost syrup. Whisk in mustard and taste for salt and pepper.
Carve meat in thin slices across the grain. Pour sauce over and serve.