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Wet Aged Sirloin Tip Roast

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25 comments

  • This.Was.Amazing. Wow! This roast and recipe are everything. I am a very experienced home cook and at first nervous about this cooking method, but I am so glad I tried it! I followed the recipe exactly, with the wet aging and everything.
    I was a little confused with the instructions because it was unclear to me if I needed to roast an additional 13 minutes, or just the first 13 and then turn the oven off. I punted and turned off after 13 minutes. I figured it was better to go on the side of less done than more. it was the perfect roast. No leftovers! Thank you for this recipe. I will definitely make this again.

    Sarah
  • Natasha – I would think you would need to extend the roasting time based on poundage. Good to know on the 4# roast, more than 5 pounds I would add an extra 10 minutes at 210 and an additional half hour for every pound over 5# at 190.

    jill
  • I have used the second method with a 4.4lb meat and worked well with time and temperature. Will it still be the same instructions for any weight of meat?

    Natasha Macaraeg
  • My apologies for the delay.Yes, You can use a cast iron dutch oven. And, your roast it uncovered.My oven has an auto vent too and it still works just fine. OR, you could unplug oven… There is also a video of this method in cooking video section. Thank you!

    jill
  • I just ordered your Sirloin Tip Roast and I’m looking at the cooking instructions, Can I cook this in a cast iron dutch oven in my oven using either of the above methods? and should it be covered or uncovered? (I’m assuming covered, since my oven also has automatic venting after it’s shut off.) And, would it be better to heat up the dutch oven in the oven before putting the roast in to cook (as is done with artisan bread)?

    Carla
  • Hi Audrey – Well… I would start roast as recipe recommends, this would give it a nice sear and then follow by shutting the oven off for about 30 to 45 minutes. Turn oven back on to 210 and continue to roast for about 4 hours. I wouldn’t open the oven door – just trust. The other option would be to unplug your oven – this will shut the auto venting off. Good luck. Jill

    jill
  • Hi – I have an oven that annoyingly vents itself cool when it’s off… and I can’t seem to turn that feature off. Do you have any suggestions? A recommended temperature/time to set in lieu of that 2 hr off period for the first method?

    Andrey
  • Hi Debbie – If you ordered the roast from us, it was more than likely already wet-aged and would be noted on the package.
    So, you should be able to go right to the cooking part. I prefer the hot and high method 1, but both work well and I have never had one turn out that wasn’t tender and delicious. If you purchased your roast elsewhere – I can’t offer any assurance. Best of luck. jill

    jill
  • I’m really nervous about possible spoilage of wet-aging in fridge for two weeks. Any feedback re. this?
    Thanks!

    Debbie McMillan
  • I have made two different sized roasts with this method and both times it turned out beautifully. The roasts came wet aged from Wild Idea.
    Last night I prepared the 3 lb roast with the recipe on the cards sent and used
    The rosemary, Dijon& lemon marinade, and the low and slow method at170 degrees for 5.5 hours. It was perfect! I used the Cabernet Sauvignon Sage sauce with dried porchini mushrooms soaked in 1 cup of the red wine.
    Served on top of mashed white sweet potatoes and sautéed bok choy with the sauce over the meat and potato mound. We were wiping the fabulous sauce with our dinner rolls! I am SO inspired by this meat!

    MaryLouise
  • I am going to use Method 2 – Slow Roast. Do you cover it at all so it won’t dry out? I’ve waited for a while to do this roast. I cannot wait to try it!

    Nanc

    Nancy Spoolman
  • Did the roast this past Saturday, came out very good. Have to shorten cooking time a bit for the next one, it was a bit overcooked but still tender and delish. We have a more commercial oven, it really holds the heat. Amazing that the meat was still tender, can’t wait to try it again.

    Howard
  • OK, going for it! Roast is in the fridge, will report back in two weeks!

    Howard
  • Alison – Yes, you sure can. Enjoy and thank you! jill

    Jill
  • Can I still cook with this method if I don’t have time to wet age?

    Alison Sheahen

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