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Roast Sirloin of Beef

Roast a 7 to 9 pound sirloin of beef, wrapped in buttered paper and suet, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Roast Sirloin of Beef

Ingredients

Directions

Prepare

  1. Take a piece of sirloin of beef, weighing 7 to 9 pounds.

  2. Cut off the chine bone, flatten the flap part, and tie it under the fillet, or remove it.

  3. Trim up the joint.

  4. Tie a layer of suet over the fillet.

  5. Cover the meat with buttered paper and secure it with tape.

Roast

  1. Roast before an even fire, placing it close to the fire for 7 minutes, then move it further away.

  2. Baste frequently to ensure even cooking.

  3. Ten minutes before the meat is ready, remove the paper and sprinkle with coarse sea salt.

Recipe from a historical cookbook (Internet Archive).

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 cut of meat that is roasted and carved for the dish.
Suet
Fat layer tied over the fillet that bastes the meat and keeps it moist as it roasts.

The step that matters

Move the joint away from the fire after 7 minutes. Starting close to the fire sears the outside, but staying there too long would overcook and dry the exterior before the centre is done. Moving it back lets heat penetrate gently and cook the meat evenly.

“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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