Roast Sirloin of Beef
Ingredients
Directions
Prepare
Trim the sirloin, removing the soft part and excess suet, leaving about 1 inch of fat.
Preheat the oven to 400°F (200°C).
Roast
Use a hot‑water tin or a raised stand to prevent the meat from sitting in its own drippings.
Place the meat on the stand with the fat side up.
Close the ventilator for the first part of cooking.
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
- Provides the main meat; its fat layer keeps the roast moist and adds flavor during cooking.
The step that matters
Use a hot-water tin or raised stand. Lifting the meat keeps it from sitting in its own drippings, so the underside does not steam and the exterior can brown evenly in dry oven heat.
“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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