Roast Sirloin of Beef
Ingredients
Directions
Prepare the joint
Cut off the chine bone from the sirloin and flatten the flap part.
Tie the flap under the fillet or cut it off.
Trim the joint and tie a layer of suet over the fillet.
Cover the meat with buttered paper and secure it with tape.
Roast
Roast before an even fire, placing it close to the fire for 10 minutes.
Move the meat to a short distance from the fire.
Ten minutes before the meat is done, remove the paper and sprinkle with coarse sea salt.
Add a little water or stock to the dripping pan, but do not add butter or dripping.
Baste frequently and add coals carefully if needed.
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
- Forms the main body of the roast, providing the meat that cooks and is carved.
- Suet
- Fat laid over the fillet that bastes the lean meat and keeps it moist as it roasts.
The step that matters
Removing the paper and salting ten minutes before the end. Timing matters: the paper protects the surface early, and removing it near the end lets the outside brown and crisp. Salt sprinkled then seasons the exterior without drawing out as much moisture as earlier salting would.
“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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