Roast Sirloin of Beef
Ingredients
Directions
The book says “the hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
Place the beef joint in a double pan with water in the lower pan.
Roast
Roast the beef, basting every 10 to 15 minutes.
Cook for 15 minutes per pound, ensuring the oven does not overheat.
Remove from the oven when done and let rest before serving.
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
- Beef sirloin
- Forms the main meat, which becomes tender and juicy as it roasts slowly.
- Beef dripping
- Adds fat for basting, promoting browning and rich flavour on the surface.
The step that matters
Let the beef rest before serving. Resting lets muscle fibres relax and redistribute juices, so slices stay moist instead of spilling their juice onto the board.
“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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