Koast Sirloin of Beef
Ingredients
Directions
Prepare
Remove the chine bone from the sirloin.
Flatten the flap.
Tie the flap under the fillet.
Trim the joint.
Cover the fillet with a layer of suet.
Wrap the sirloin in buttered paper.
Tie the sirloin up.
Roast and finish
Roast the sirloin over an even fire.
Ten minutes before the meat is done, remove the paper.
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 joint and provides the meat that is cooked and served.
- Suet
- Melts during roasting, basting the lean meat with fat and keeping it moist.
The step that matters
Ten minutes before the meat is done, remove the paper.. Removing the buttered paper late lets the suet and meat surface brown and crisp. Removing it too early can leave the joint pale, while leaving it on too long prevents browning.
“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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