Roast Sirloin of Beef
Ingredients
Directions
Prepare
Remove the chine bone from the sirloin.
Flatten the flap and tie it under the fillet.
Trim the joint and tie a layer of suet over the fillet.
Cover the sirloin with buttered paper and tie it up.
Roast
Roast the sirloin over an even fire.
Ten minutes before the meat is done, remove the paper and sprinkle the joint with salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sirloin
- Forms the main body of the roast, providing the meat that cooks and is served.
- Suet
- Melts slowly over the fillet, basting the meat and keeping it moist as it roasts.
- Butter
- Covers the joint under the paper, adding richness and helping the surface stay moist.
The step that matters
Removing the paper and salting ten minutes before the end. Salt added late seasons the surface without drawing out as much moisture as early salting would. Removing the paper at this point lets the outer surface brown and crisp before the meat is done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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