welcome friends welcome back to the
kitchen
today's recipe is all about how to take
lemons and make lemonade so i bought
this little sirloin tip roast back in
january
and i'm filming this in the middle of
august so
that was a while ago here's what
happened bought this roast
had a plan for it life throws us a
curveball julie and i have to get on a
plane
and head her to town what are we going
to do with the roast we throw it into
the freezer
that was at the end of january we come
back
to toronto and that's when kovid
threw a wrench in everybody's plan i
don't need the roast right away so i'm
going to stick it back in the fridge
so there's a wrench thrown in the plan
coved life changes everything goes
crazy uh and i forgot about the roast
then i realized the roast was still down
there it's not quite freezer burnt yet
but it it needs a little bit of help so
i'm going to turn it into
deli luncheon meat um i'm going to brine
it
to bring it back a little bit and so
we're going to make the brine
today and i've got two liters of water
and i'm going to put about a liter of
water into this pot
now i've got the pot on medium high heat
we want to bring it to a boil and to
that i'm going to add
salt so here's the thing for a brine
the only thing you really need to
remember is the relationship between
salt and water
the ratio of salt to water and generally
accepted in the cooking community the
chef community
the perfect brine is 20-1
20 parts water to one part salt
by weight or the weight of the salt
should be five percent of the weight
of the water and since i'm metric i've
got two liters of water even though i
only put one liter in here just yet
i've got two liters of water two liters
of water equals
two kilograms of weight because it's one
to one
pretty much and five percent of two
kilos is 100 grams and if you deal in
that other crazy measurement system
you still do it by weight the ratio is
still the same
but your amounts will be a little bit
different
that's all you need to know and a great
book
to learn these ratios because every
baking and most
cooking recipes distill back to a ratio
is get yourself michael ruleman's book
called
ratio and in that are almost all of the
ratios and once you know those ratios
you can make any recipe you want
and you can scale the recipes really
easily
so now that i've got the brine and this
brine will make something that is salty
enough but not too salty which is often
a problem
that i see with brines where they get
the ratio wrong
far too salty for me now comes the
flavorings and you can use
any flavorings that you like but today
here's what i'm going to use
sugar brown sugar specifically cracked
black pepper
bay leaves red pepper flakes
onion powder
and garlic powder and those flavorings
are completely up to you
you could do anything you want once you
get the salt water ratio
it's all fair game so i'm going to bring
this up to a boil
just to make sure that i dissolve all of
the salt and the sugar into the water
okay everything's fully dissolved so i'm
going to pour the hot liquid
back into what's left in this jug
to bring us back up to two liters
now i'm going to let this cool down to
room temperature then i'm going to stick
it in the fridge to let it chill
completely before we move on
to the next step
the thing about a brine for me is that i
often make too much or too little
and today i've made too much but it's
not going to be a problem so
i'm going to give this a stir and i'm
going to scoop what i need to use
into this bag where the roast is into a
ziploc bag
the brine that's left over that i don't
use i'm going to put that into a mason
jar and stick it in the fridge
and i'll be able to use that a couple
weeks from now
on another project and at this point
the brine liquid is infused with all of
those
herbs and spices the flavor is all
through the liquid
so just enough liquid in there to cover
the roast
and we'll zip this up
squeeze out as much air as possible
and i'm going to stick this in the
fridge overnight so i'll see you
tomorrow
okay this has been overnight in the
fridge so i'm gonna
pull the roast out of the brine
and doesn't that just look delicious
i'm gonna get rid of this bag of brine
okay so i've got a brine hand and i've
got a clean hand
and i just want to sprinkle some coarse
black cracked pepper over top
while the roast is still wet and i'm
going to leave this on
i'm going to put it onto a rack and back
into the fridge for three or four hours
just to build up that pellicle on the
outside
and this pepper is pretty coarse
i've got the yoder smoker set up today
with oak and we're running at about 275
degrees
fahrenheit i want to cook this fairly
slowly
i've got a meter thermometer inside so
that i can cook by temperature
and i really only want to take this to
rare medium rare
this is a piece of meat without a lot of
fat marbling
and if you cook it too far it could get
very tough
so i'm going to let this go and we'll
see what happens
okay we have reached a rare medium rare
temperature
internal temperature so i'm gonna pull
this off
now i'm not gonna cut it up today i'm
gonna stick this in the fridge overnight
let it chill
completely and then tomorrow we're going
to put this on the deli slicer and make
some amazing roast beef sandwiches
i got a new toy i finally got a meat
slicer uh this is something
i've wanted for a while and at the same
time it's something i've resisted for a
while
because i wasn't sure if i needed one
but now i kind of feel like i think i
need one
so let's try it and see what happens
oh it's quiet
that looks so good and it's so thin
the flavor's right on this is going to
make the best
sandwich
hey jules hey glenn hey friends
jelly roast beef wow to go with so many
other
great things so many other great things
our homemade mustard our table pickle
and the pickled red onions great on a
sandwich so
this is um this stuff is so good
slightly smoky um that peppery
i saved it with the brine so it's nice
and moist
and then you know slicing it thin
certainly helps
certainly helps slicing it thin now
you did this was what what type of roast
there's a sirloin tip
um so will any can you do anything
sirloin chips are really lean roast like
you can see there's hardly any fat in
there and it's one of those roasts that
if you
cook it incorrectly
it could be very dry and and
the texture is not very good so i
couldn't jumping on yours
yeah please so i cooked it to like a
medium rare
rare medium rare and slice it really
thin and it just tastes amazing because
it's got great flavor
it can just be a little bit tough okay
pickle okay so that should be enough
there we go
okay a little bit of lettuce
oh there we go so there you go jules
thank you
a few days in the making well worth it
and it's a great way to take a
fairly inexpensive roast of beef and
extend it for sandwiches for a couple of
weeks thanks for stopping by
see you again soon
you