Beef, Roast
Ingredients
Directions
Prepare and cook
If using a large sirloin, cut off the thin end.
Salt the sirloin.
Cook the sirloin.
Press the sirloin.
For 1 or 2 ribs of beef, remove the bones.
Tie the meat into a round shape for easier carving.
Serve
Serve with gravy and horseradish or horseradish sauce.
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
- Beef
- Forms the main body of the dish; its fat and connective tissue add flavor and juiciness as it cooks.
The step that matters
Cook the sirloin. Beef proteins tighten as they heat, and cooking past the desired doneness squeezes out moisture, leaving the meat dry and firm. Checking doneness early helps keep it 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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