To Braise the Inside of a Sirloin of Beef
Ingredients
Directions
The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.
Prepare
Remove the fillet from the joint of beef.
Use a sharp knife to strip off all the skin.
If desired, lay slices of bacon over the fillet and secure with kitchen twine.
Braise
Place the fillet in a braising pan and add a few spoonfuls of water or gravy.
Sprinkle coarse sea salt over the meat.
Cover the pan tightly and bring to a boil on the stove.
Transfer the pan to a moderate oven (350°F / 175°C) and braise until tender.
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 cut that becomes tender and juicy through slow braising.
- Bacon
- Adds fat and smoky flavour that bastes the lean beef as it cooks.
- Water or gravy
- Creates steam and moist liquid in the pan so the meat braises rather than dries.
The step that matters
Transfer the pan to a moderate oven (350°F / 175°C) and braise until tender.. Braising relies on low, moist heat to break down connective tissue. Too high a heat or too little liquid can toughen or dry the meat before it becomes tender.
“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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