Roast Sirloin of Beef
Ingredients
Directions
Prepare
Remove the chine bone from the sirloin and flatten the flap, tying it under the fillet.
Trim the joint and cover it with buttered paper, tying it securely.
Roast and finish
Roast the beef on a spit before an even fire.
Ten minutes before the meat is done, remove the paper and sprinkle the joint with coarse sea salt.
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 beef
- Forms the main cut that is roasted, giving the dish its body and meaty texture.
- Buttered paper
- Covers the joint during roasting to protect the surface and keep it moist.
The step that matters
Removing the paper before the end of roasting. Taking off the buttered paper ten minutes before the meat is done lets the surface dry and brown, while the paper had kept it moist earlier.
“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.
More roast sirloin recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.