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Recipe Review: Sirloin Tip Roast

 From time to time, people have said I'm a good cook.  But I think of it more as finding good recipes.  Recipes that don't have super complex ingredients and deliver good flavor.  I enjoy the search.   For the last few years, we typically will get a bulk order of beef from a friend that raises steers.  We are going to eat beef and it's our modest effort to buy local and lessen the impact.  When you buy in bulk, you end up with some cuts of beef that can be a bit tougher to turn into something yummy that the family will enjoy.  So I'm often searching for new recipes for those cuts and a thick and lean Sirloin Tip Roast can be in that category.  We are approaching that bulk purchase time of year again so I'm trying to empty out the freezer and decided I'd pull said roast from the freezer and look up a recipe.  It was a rainy weekend so it seemed like a good chance to fill up the house with that classic pot roast aroma.  This reci...

Recipe Review: Pork Carnitas

 If you are at all like me, you are always seeking out new recipes to try and get great flavors at home.  Especially since COVID restricted our access to dining out, I have been more motivated than ever to try new recipes at home.  

The use of this Pork Carnitas recipe was prompted by noticing how inexpensive pork shoulder roasts can be at the store.  Sometimes they are on sale and I'm buying 3-4 lbs of meat for just a few bucks.  Especially when compared to the cost of beef nowadays and some items being harder to come by during the pandemic.  

Couple that with my appetite for anything "taco" related and this recipe turned out to be a good match for me.  I mean, I would do tacos / nachos etc. just about every day of the week if I had to.  I love those flavors. 

This recipe in my opinion is pretty much spot on.  My first run came out a bit salty so I tried low sodium chicken broth as an alternative but that didn't help much.  The initial step in the recipe calls for 3 tablespoons of Kosher salt on a 4 pound roast.  I have decided to do about 1/2 of that salt to start and have a roast sitting on the stove right now.   I'll be curious to see if that helps reduce the salt flavor.  

One of my favorite things about this recipe is the finishing step.  I've cooked so many things in a crock pot or something similar and you just never quite get that crisp finish that I like to have on some types of food.  For example, I love the crunchy, burnt parts on steaks and ribs.  This recipe has you finish the pork in the oven for about 1/2 hour to help get some of those crispy ends that many of us like so much.  

I have since used that method on a couple other recipes that came out a bit too "soft" at the end.  Just take that shredded meat into a baking pan or cookie sheet and give it some time in the oven.  

Hopefully you enjoy this one as much as we do.  Kudos to the original cook posting.  

https://www.allrecipes.com/recipe/219048/pork-carnitas/


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