The Hanging Tenderloin is also known as the “Mock Tender”, as it is shaped similarly and is very tender and flavorful. It is located next to the liver, so the flavor is even richer and sweeter. The texture is somewhere in between steak and liver, which creates quicker, grilling time. I either grill the hanging tender whole, or cut into steaks. There is a piece of sinew that runs the length of the tenderloin, I usually leave that in, but it could be removed if you wish. By removing the sinew you will end up with pieces of meat, which works great for kabobs.
Sirloin Tip and Top Round Roasts:
I use two methods for cooking the Top Round & Sirloin Tip Roasts; one is marinating and cooking at higher temperature for a shorter period of time; and the other is low & slow. Both of these roasts work well for grilling or roasting.
Method 1 – Marinated Fast Cooking Roast
- Pierce the roast with a fine-tined fork.
- Place in marinade of your choice & let rest 1 hr. at room temperature before refrigerating
- Refrigerate up to 48 hours
- Remove from marinade, pat dry & rub with seasonings. Let rest at room temperature 2 hours before grilling or roasting.
For grilling: Sear all sides of roast over hot coals or medium high gas flame, (about four turns at 5 minutes each). Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 145*.
For roasting: Sear all sides of roast in heavy deep pan on medium high burner, turning as above. Place roast in 375* oven & continue to cook for 30 minutes, or till internal temperature reads 145*.
Let rest for 10 minutes before slicing. Cut on the bias into thin slices.
Method 2 – Slow Cooking Roast
- Rub roast with olive oil & season as desired.
- Let rest at room temperature for 1 hr.
- In heavy roasting pan on stove top sear roast on all sides over med. high heat.
- Remove roast add coarsely chopped onions & celery & sauté for 2 minutes. Deglaze pan with ½ cup water or wine
- Remove from burner & place roast back in pan on top of vegetables
- Place internal meat thermometer in the center of the roast
- Place in pre-heated oven @ 175* and roast until internal temperature reads 140* – about 3 hrs. This should produce a medium rare roast.
For best results I braise the Chuck Roast, this produces a tender, flavorful roast.
- Rub roast with olive oil, salt & pepper. Sear in a hot Dutch oven, in oven at 475* or on medium high heat on stove top (about 3 minutes each side turning 4 times).
- Remove roast and add coarsely chopped onions, sauté for 5 minutes.
- Place roast back in pan, add chopped garlic & braising liquid (beer or apple cider works great & makes a wonderful gravy), place in hot oven 475* for 10 min.
- Reduce oven temperature to 325*, cover and continue braising for 3 hrs. Turn once during braising time.
- Remove from heat let rest for 20 minutes. Remove roast and slice into thick slabs, or pull apart in pieces.
Once tried, this will become a favorite. The meat is so tender, flavorful and juicy. This makes fabulous BBQ, or shredded for sandwiches & enchiladas.
- Place heavy deep roasting pan rubbed with olive oil in 475* hot oven till heated
- Rub Brisket with olive oil, salt & pepper, and place in hot roasting pan, sear for three minutes & turn, searing another 3 minutes.
- Add 1 quart natural apple cider. Bring liquid to a boil.
- Reduce heat to 325* and cover. Braise for 3 hours or until meat pulls apart easily with fork. Turn once during braising time.
- Let rest until you can handle. Pull into pieces or shred using two forks.
*Note: I leave the meat in the juice until ready to serve. If serving as BBQ, add some of the juices to your sauce. The apple cider complements the flavor of the buffalo without overpowering it or changing the taste.