Sirlon Tip Roast with Bacon

Sirlon Tip Roast with Bacon

Yield: 4 servings

3 pounds tied sirloin tip roast
1/2 teaspoon dried thyme leaves
2 cloves garlic, slivered
6 slices bacon
2 tablespoons Dijon mustard

Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and sprinkle it with the thyme.

Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering the sides. Insert a meat thermometer into the thickest portion of the meat and roast at 325 degrees F until the thermometer registers 145 degrees F for rare, or 160 degrees F for medium to well-done.

Transfer the meat to a serving board or platter. Remove the bacon and string, then replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. Spoon the sauce over the roast and slice it. Serve immediately.

Per Serving: 62 Cal (71% from Fat, 21% from Protein, 8% from Carb); 3 g Protein; 5 g Tot Fat; 1 g Carb; 0 g Fiber; 13 mg Calcium; 1 mg Iron; 239 mg Sodium; 8 mg Cholesterol

This method of cooking a roast is excellent, I alternate the garlic with the bacon in the slits instead of placing on top, this allows the fats to cook through the meat instead of just running down the sides…

This method is called larding and has been used for centuries.

Larded beef, venison, etc. is “artificially” marbled with fat and can be done with a larding needle which can be nothing more complex than a really big sewing needle in shape, but sometimes looks almost like a big hypodermic needle without the syringe part, and either attaching a strip of pork fat to the back, in the case of the former, or filling it with a strip of pork fat in the latter case, you can insert the pork fat into your meat. If you have a larding needle that has a clip or hole in the back, allowing for your strip of fat to trail behind it, you pass your needle entirely through the meat, until only the fat is inside it, at which point you detach the fat from the needle and repeat the process. If you have the other standard type, things are a little easier: you stick the needle into your meat, and either operate a sort of plunger, or you can just use your finger or a knife tip in some models, to push the fat in and withdraw the needle at the same time. You either have to cut the strips you’re going to use, or in the case of the hollow-needle-and-plunger type design, you can sometimes use the needle to cut the strips from a block of fat, the way you would core an apple, by poking the needle in, twisting it completely around, and pulling it out. Many cooks who bther to use this technique at all, though, often like to cut the strips by hand, so they can do cool stuff like marinating the strips in cognac before inserting them.

Some people often confuse barding with larding. Barding involves wrapping the meat (usually a bird of some kind) in one or more sheets of fat, which protects the meat from drying out, but also generally prevents browning. On the other hand, the fat used in barding can easily be removed after cooking.

You don’t need to be bothered with larding needles or syringes…

Your knife is all you need. Push the blade of your knife through the meat while giving a slight press towards the sharp edge, then feed your strips of fat through the opening… you also do not need to go completely through the meat but can just place the fat as deep as you want… this can also be used for inserting herbs and spices deep into the meat so more then just the outside is flavored.

Why buy expensive gadgets when you knife is all you need.

I was merely explaining larding and the fact that it CAN be done by hand OR BY using a larding needle.

No one has to purchase one - I certainly could not be bothered using a larding needle. I have some of the finest knives that are just right for larding and/or seasoning.

My post was more for reference to the fact that the larding process consists of injecting fat into the interior of the meat. This is done with very lean meats/venison to enhance the flavor and tenderize the meat as it cooks.

Typically, a piece of lard, referred to as a lardon, is cut from baon or pork and chilled to harden the substance. This fat can be seasoned with herbs, wine, salt and pepper or other seasonings for added flavoring.

The meat is then pierced across its grain and the fat is inserted by the use of a larding needle (used for smaller cuts of meat), a lardoire or a sharp knife.

The injection is made against the grain so that the carved slices of meat do not contain long streaks of fat that may lay with the grain as the meat is sliced.

Today, most cooks prefer to lay strips of fat over the meat instead of injecting it into the flesh of the meat…that is called barding.