Roast Sirloin of Beef
Ingredients
Directions
Prepare
Trim the sirloin, removing the soft pipe and excess suet, leaving about 1 inch of fat.
Preheat the oven to 400°F (200°C).
Place the meat on a raised stand in a hot-water tin.
Fill the under-tin with water just below the steam hole.
Roast
Put the meat in the oven with the fat side up and close the ventilator.
Roast until cooked to your preference.
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
- Fat left on the cut renders during roasting, basting the meat and adding moisture and flavour.
The step that matters
Roast until cooked to your preference. Meat keeps cooking after it leaves the oven, and its proteins firm as the centre heats. Judge doneness by the thickest part of the meat rather than by time alone, since the record gives no roasting time.
“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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