Roast Sirloin Of Beef
The success of a good roast is a prime piece of meat and a good gravy!
- 2kg (4lb 8oz) Aberdeen Angus Beef Sirloin Joint
- A little veg oil
- 3 onions halved
- 3 Carrots halved lengthways
Take the beef out of the fridge an hour before cooking, to allow it to come to room temperature
Preheat the oven to 170°C for fan oven. Rub a little oil on clean hands & rub over the beef. Season well with salt & pepper, before placing in a hot dry pan to sear on all sides.
Sit the beef on top of the onion & carrot halves, in your roasting pan
For medium – rare roast for 12 mins/450g/1lb
Roast for approx. 50 mins – if you happen to have a meat thermometer, target temp is 38°C.
Leave the joint to rest in a warm place for 30 mins. The internal temperature needs to increase to 51°C for medium rare
For medium – well done roast for 15 mins/450g/1lb
1hour 10mins to 48°C then rest in a warm place for 30 mins to 65°C
At the end of the day you can always cut into the thickest part of the meat and see the colour. Remember it will continue to cook whilst resting.
Serve with Yorkshire puddings, Cauliflower in Cheese sauce, Carrots, Roast Potatoes & Parsnips….the list is endless and entirely your choice. If we’re not offering it on the website then drop us a line. We love hearing back from you !
For the gravy
First remove the carrots & onions, then stir in a little plain flour into the meat juices, whilst you’ve got the pan off the heat. You don’t want lumps in the gravy so this needs mixing in well. Then begin to incorporate your stock – homemade or a branded beef stock pot (mixed per instructions) Water saved from cooking the vegetables adds more nutrients & flavour. Return the pan to the hob over a med-low heat. As the gravy thickens so you add in a little more liquid until you achieve your desired thickness. If you’re feeling adventurous tasty additions to add if you like are, mushroom ketchup, anchovy paste, tomato ketchup & good old Bovril !
Simmer for 5-10 minutes. Reheat before serving piping hot !
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