A while back there was a discussion on Twitter rolling along about tofu.. participants were from all over, Malaysia, Hong Kong, Tokyo – such interest in bean curd?
A few also suggested increasing the use of tofu in your meals to replace proteins lost as you cut back on eating beef…
Cut back on beef…???
As a participant in this discussion, one position I posted was I don’t understand why anyone would eat tofu on purpose… I was greeted by all courtesies and mannerisms of how I must learn how to prepare it properly to truly enjoy it – and I thanked everyone, but – it’s still bean curd.
During the dialog I was quickly supported by my good friend Roger Wohlner (@rwohlner) – who is not only among the top preforming financial advisors I’ve ever met, he is also a very accomplished 5-star chef in residence. Roger and I began exchanging a few tips on superior preparation of roasts and steaks, especially various sirloin cuts –
I dedicate this post to my friend Roger, and as inspiration for the tofu people.
This slow roasting process brings out amazing beef flavor from a top round sirloin cut – a few dinner guests have even said they prefer this to prime rib.
4-5 lb top sirloin roast, most of the fat trimmed (tofu people friendly); but leave at least a quarter inch on the meat
Rinse and pat the roast dry with paper towels. Rub a tablespoon or two of kosher salt evenly all over the roast – wrap tightly in plastic wrap and refrigerate for at least one hour (4 hours is optimal, can leave in fridge overnight too) – this resting process draws juices from the meat to the surface allowing optimum flavor seal-in while searing.
When you’re ready to cook, pad roast dry with paper towels and rub 1 tablespoon of fresh ground pepper evenly over roast;
1. pre-heat oven to 275
2. pre-heat heavy dutch oven or 4 qt pot on medium high
3. coat bottom of skillet with vegetable oil
4. put the roast in and sear/brown very well on all sides – rotate each side every few minutes up to 10 minutes.
5. remove pot from heat, place roast in v-rack, set in a roasting pan and place in oven (do not empty and rinse out the browning pot).
Roast at 275 for about 90 minutes… maybe a little longer – check with meat thermometer, remove roast from the oven when middle internal temperature is 125, and let stand on counter in v-rack for at least 10 minutes – tent with foil until ready to slice.
Now, the gravy – prepare during the last half hour of roasting time. Another tofu people friendly note: this is a rich gravy made ‘without’ the drippings from the roast.
8 oz of white mushrooms, sliced
2 medium onions, chopped fine (I use one sweet and one yellow)
I celery rib chopped
1 carrot peeled and chopped
5 garlic cloves minced fine
1 tablespoon of tomato paste
1/4 c all purpose flour
1 c red wine (any will work well, I prefer the dry side)
4 c beef broth
1 tablespoon of Worcestershire sauce
Reheat browning pot to medium high while scraping the meat bits from the bottom; add mushroom and cook until golden, stir in onions, carrot and celery and cook until brown, about another 5 minutes, stir in the tomato paste, garlic, and flour, cook for 2-3 minutes more while stiring – stir in wine and broth scraping the bottom as you go – bring to a boil, reduce heat to simmer until thickened, about 10 minutes, stir frequently.
Note: you need at least 1/4 cup of fat from browning the roast to work with the 1/4 cup of flour – but don’t worry, go ahead anyway – if the gravy doesn’t thicken up enough after simmering for 10 minutes, mix 2 tablespoons of corn starch with 4 tablespoons of COLD water in glass, stir well, then add cornstarch mix slowly to the gravy as you stir while it is still simmering – allow to simmer 2 minute more then remove from heat.
Strain gravy through a sieve to your serving bowl, discard strained ingredients. Add the Worcestershire sauce and stir.
Slice the roast, 1/2 slices works well and serve…!!
(Real) mashed potatoes and fresh steamed almond green beans complement the roast very well.
P.S. Please send along any how to best prepare tofu recipes… we’ll give it a shot.