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Cooking lean beef a day ahead. Slice or leave whole?

KiterTodd
KiterTodd Posts: 2,466
edited December 2015 in EggHead Forum
When I have done this with brisket, I leave it whole.  Then based on feedback received here I have found that I put it in a low oven, slowly bring it up to temp, and it's fantastic.  I put a little broth in the foil when I heat it.

I'm cooking a 9 lbs. beef round tip, low and slow.  I'm not sure how long it'll take because I haven't cooked one before.

My plan is to keep the egg around 225 until I hit 125 internal (after reverse sear).  After that, I'm undecided...

I'll hopefully be done very early Saturday morning, maybe late morning if I get ballsy and put it on later.  I don't want to push up against are departure time to the in-laws.   This is going to be served as a late night "snack" after everyone has had a 3:PM turkey dinner.  It'll be served for sandwiches so it doesn't have to be hot, but I'd like it warm & tender.

I'm thinking of three choices...

  1. Let it rest, then foil and refrigerate.  When I get to the in-laws, I'll have plenty of time to put it in a low oven and monitor the internal temp.  I'd probably pull at 135, going for a medium on the served meat.  Carve before serving.
  2. FTC...with a lot of towels and just let it FTC until I serve it 12 hours later.  I'm guessing it'll be warm, but that seems like a long time.  I can leave a temp probe in it and put it back in the oven if needed.  Carve before serving.
  3. Let it rest, carve it thin against the grain.  Put it in a casserole dish with the juices, add beef broth if needed, cover, refrigerate the sliced beef, warm in a low oven before serving.

#3 would be the easiest for me as I have a meal ready to serve once heated.  If it wouldn't kill the product, I'd be willing to take a little hit on quality for this. 

Appreciate your thoughts.  I'll post details on the full cook in another thread once it's completed.  It's influenced by a recent anton post.  :wink: 

LBGE/Maryland
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Comments

  • anton
    anton Posts: 1,813
    I'll check back for the money shots, best of luck dude.:peace:
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    I'd go with option 3 if it were me.  Lean cuts have a tendency to run a bit towards the dry side and letting it reheat au jus will keep it moist.
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  • fishlessman
    fishlessman Posts: 34,589
    modify 3, wrap whole in foil and immediatly chill, when there, warm it whole then slice and add to the heated beef broth or just dip it thru and plate
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • KiterTodd
    KiterTodd Posts: 2,466
    Hmmmm, okay..... a vote for option 1 (close to fishless) and a vote for option 3.

    I need a tie breaker!   Beef is on.   Looks nice, hope it comes out that way.
    LBGE/Maryland
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    If you heat it sliced, the exterior surface of the slices will cook, so any medium rare color will go grey/brown


    listen to fishless


    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • KiterTodd
    KiterTodd Posts: 2,466
    edited December 2015
    Okay, the first part of this cook is done!  (full details after I serve it this weekend).

    So, it's all foiled and in the fridge.  :plus_one:  (and it smells great)

    I was going to heat it back up like I cooked it.  Put it in a 225 oven and monitor the internal temp.  At this point the meat has already been cooked to an internal of 125-130 and seared.
     
    Should I pull it out of the oven when I hit an internal of 130?   (@fishlessman ?)

    I'd like to go for a medium rare service.

    Again, I've done this for brisket and pork where I take it up to 160 or so for serving temp, but with this lean cut, I want to keep things tender and not cook it further.  Also, I am guessing when I do pull it, it may sit on the counter wrapped for another 30 minutes or so until it's time to serve.

    No idea how long it will take to warm from fridge temp to the desired internal temp.  So I'll pop it in 2 hours before I think I need it.

    Open to any tips here.   Thanks!!!
    LBGE/Maryland
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  • KiterTodd
    KiterTodd Posts: 2,466
    KiterTodd said:

    I was going to heat it back up like I cooked it.  Put it in a 225 oven and monitor the internal temp.  At this point the meat has already been cooked to an internal of 125-130 and seared.
     
    Should I pull it out of the oven when I hit an internal of 130?   (@fishlessman ?)

    Anyone?  Bueller?  Anyone?   :wink: 

    https://www.youtube.com/watch?v=f4zyjLyBp64



    LBGE/Maryland
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  • Gonnaneedabiggeregg
    Gonnaneedabiggeregg Posts: 59
    @KiterToddSorry can't help but I put the same cut from Costco (7lb) on at 2pm at 225.  Shooting for internal temp of 115 then a reverse sear to 120-125.  Rest will hopefully bring me to a carryover of 130ish.  Followed amazingribs.com recipe for pit beef.

    Seems fishlessman suggestion is the way to go.
    South Jersey / XL Egg
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  • KiterTodd
    KiterTodd Posts: 2,466
    Thanks.  I used that recipe as well and it looks great.  Made it yesterday though so I just started a reheat and was wondering if I aim for the same internal temp.  Seems to make sense.  I'll shoot for that.  
    LBGE/Maryland
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  • Gonnaneedabiggeregg
    Gonnaneedabiggeregg Posts: 59
    Hopefully it turned out well on the reheat.  I have to say the pit beef recipe turned out great. Cooked perfect and rested to 130.  Nice med rare with sweet onion slices and horseradish/mayo sauce.  Let me know how you reheated.  I have some leftovers for the games today.
    South Jersey / XL Egg
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  • KiterTodd
    KiterTodd Posts: 2,466
    @Gonnaneedabiggeregg ...I agree, great recipe.  I just posted a gross amount of details.  :lol:   

    But, yeah, slow oven up to that 130 temp, if that.  Since the meat is fully cooked I don't think you even have to re-hit that temp in the center.  We eat roast beef cold, right?  You want it warm and its nice served with the warm au jus which does the rest.
    LBGE/Maryland
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  • Gonnaneedabiggeregg
    Gonnaneedabiggeregg Posts: 59
    @KiterTodd.  Thanks.  Saw your post.  Great job on the cook.  Heading for leftovers now.
    South Jersey / XL Egg
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