Roast Sirloin of Beef
Ingredients
Directions
Prepare
Trim the sirloin, removing the soft part and excess suet, leaving about 1 inch of fat.
Use a hot‑water tin for baking, filling the under‑tin with water just below the steam hole.
Place the meat on a raised stand in the hot‑water tin, fat side up.
Preheat the oven to 400 °F (200 °C) and close the ventilator.
Roast
Bake until cooked to your desired doneness.
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 of beef
- Is the main meat; its fat layer on top bastes the lean meat as it roasts.
- Water
- Fills the under-tin to make steam, keeping the oven gentler and the meat moist.
The step that matters
Bake until cooked to your desired doneness. Lean beef dries out and toughens once overcooked, and it keeps cooking briefly after leaving the oven, so it should be checked before it reaches the final doneness you want.
“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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