Whole Roasted Beef Sirloin

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grilled-sirloin-tvpEntertaining for a crowd? Whole roasted sirloin is a “go to” for me. This recipe is simple and easy to do.

Ingredients

1 whole piece of sirloin, fat on – around 2-2.5kg
3 bay leaves
2 sprigs fresh rosemary
500ml beef stock 
200ml good shiraz or cabernet sauvignon
Salt and freshly ground black pepper

Method

Preheat oven to 150 C

In a deep sided baking dish, add stock and red wine and then place whole sirloin in baking dish and add herbs.

Season with salt and pepper

Cut two lengths of aluminium foil 10cm longer than your baking dish and pleat together to form one wide, long piece. Use the foil to totally seal the sirloin/baking dish.

Place into preheated oven and cook for 4.5 to 5 hours.

Remove from oven, remove foil and increase the heat to about 180 C.

Finish off the beef by placing into the oven for another 30-45 minutes. Remove beef, cover with foil and allow to rest.

Ladle off the juices remaining in baking dish and allow fats to settle out. Skim off fat once cooled.

Put juices into a small saucepan and reduce to about half, over low heat.

If serving immediately, cut into ‘steak’ sized slices – you’ll not achieve thin slices!

You only need a little of the gravy/jus as it is very rich. Put remaining jus into a sealed container for later!

When cold the sirloin can be sliced in paper thin slices.

Put a little cold jus (which will have solidified under refrigeration) into a small container, add thin slices of sirloin, smear a little more jus over slices and either re heat in an oven (125 C).