Bought a "beef tip roast cap off". Now what?
I’ve never seen this cut of beef in my grocery store before yesterday. It looked good – about 3lbs with some nice marbling. What should I do with it? Is it low and slow like roast beef or should it be treated like a steak? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude