Ingredients
- 1 lb. boneless sirloin roast
- 5 c. beef bouillon
- 5 cloves garlic, peeled, whole
- 1/2 c. chopped fresh parsley (opt)
- Horseradish Sour Cream Sauce (see next recipe)
Directions
Have butcher tie roast well. bring bouillon and garlic to boil in deep pot. Add meat and return to vigorous boil. Boil 15 minutes, watching so broth does not boil over. Remove meat. Cover with a foil tent. Let stand on a cutting board for 20-25 min. (In this time, cooking slows down and evens out the roast.) Slice across the grain. Garnish with chopped parsley if used. Serve with Horseradish Sour Cream Sauce or your favorite meat sauce.
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Submitted 6/13/05.
Source: Cookbooks on Line
Submitted By: Ruth Burbage
burbage@pell.net
Tied & Boiled Sirloin