How to Use the Dehydration Function for a Sirloin Tip Roast in the Ninja Foodi
In the Ninja Foodi community, particularly on Facebook, there's a growing trend of using the dehydration function to cook roasts. Originating from the UK, enthusiasts rave about the results. Yet, some remain skeptical, wondering why one would dehydrate a roast. Today, I’ll guide you through the process, demonstrating the steps and showcasing the results. Welcome to The Salted Pepper, where we cook with real food for real life, keeping it real simple.
Understanding the Dehydration Function
You might think dehydrating is only for making beef jerky, or drying fruits and vegetables. However, as I teach in my online course, dehydration is essentially cooking at a lower temperature. This method is excellent for larger cuts of meat, like a roast.
Preparing the Roast
For this demonstration, I'm using a sirloin tip roast, approximately 2.5 lbs. This technique can be adapted for any size roast, though cooking times will vary. Here’s a step-by-step guide:
Trimming and Seasoning: Trim any excess fat and connective tissue to ensure tenderness. Season with a simple mix of two parts salt to one part pepper. You can dry brine the roast by wrapping it in plastic wrap and refrigerating for a day or two, or leave it uncovered to dry out slightly.
Setting Up the Ninja Foodi: I'm using the 8-quart Ninja Foodi O Series (model 701). This recipe works with any Ninja Foodi or even an Instant Pot Duo Crisp with a dehydration function. I prefer using a rack in the low position to allow air circulation around the meat. Elevate the roast about an inch or two.
Cooking Process
- Dehydration Settings: Turn on your Ninja Foodi and set it to the dehydration function. Adjust the temperature to 160°F and the time to 2.5 hours.
- Cooking: Place the roast on the rack, close the lid, and start the dehydration process. Avoid opening the lid during the first two hours to ensure even cooking.
Monitoring and Final Steps
After 2.5 hours, check the internal temperature of the roast. For medium-rare, aim for about 135°F. Let the roast rest for about 10 minutes to allow the juices to redistribute. Slice thinly for the best texture and flavor.
Results and Recommendations
The roast should have a beautiful crust and be cooked to perfection. The dehydration method creates a chewy, beefy texture. For those who prefer a more tender roast, consider using a top sirloin round and the broil method for a short period, then let residual heat cook the beef through.
Conclusion
If you're looking for a low and slow cooking method, the dehydration function is a perfect option. It's a set-it-and-forget-it process that delivers great results. For a chewier texture, this method is ideal. However, for those who prefer a tender, melt-in-your-mouth roast, other methods like broiling or sous vide might be better.
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