Roast Sirloin of Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a rolled sirloing of beef that's roasted and where the pan juices are thickened to make a suace to serve with the meat. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Sirloin of Beef.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST SIRLOIN OF BEEF.
659. INGREDIENTS.—Beef, a little salt.
Mode.—As a joint cannot be well roasted without a good fire, see that it is well made up about 3/4 hour before it is required, so that when the joint is put down, it is clear and bright. Choose a nice sirloin, the weight of which should not exceed 16 lbs., as the outside would be too much done, whilst the inside would not be done enough. Spit it or hook it on to the jack firmly, dredge it slightly with flour, and place it near the fire at first, as directed in the preceding recipe. Then draw it to a distance, and keep continually basting until the meat is done. Sprinkle a small quantity of salt over it, empty the dripping-pan of all the dripping, pour in some boiling water slightly salted, stir it about, and strain over the meat. Garnish with tufts of horseradish, and send horseradish sauce and Yorkshire pudding to table with it. For carving, see p. 317.
Time.—A sirloin of 10 lbs., 2-1/2 hours; 14 to 16 lbs., about 4 or 4-1/2 hours.
Average cost, 8-1/2d. per lb.
Sufficient.—A joint of 10 lbs. for 8 or 9 persons.
Seasonable at any time.
The rump, round, and other pieces of beef are roasted in the same manner, allowing for solid joints; 1/4 hour to every lb.
Note.—The above is the usual method of roasting moat; but to have it in perfection and the juices kept in, the meat should at first be laid close to the fire, and when the outside is set and firm, drawn away to a good distance, and then left to roast very slowly; where economy is studied, this plan would not answer, as the meat requires to be at the fire double the time of the ordinary way of cooking; consequently, double the quantity of fuel would be consumed.
Modern Redaction
Ingredients:
rolled sirloin of beef (between 2.5kg and 4.5kg)
flour for dusting
Method:
Season the rolled meat then dust with flour before frying in a little oil or butter until well coloured all over. Transfer to a roasting tin then place in an oven pre-heated to 200°C and cook for 30 minutes before reducing the oven temperature to 180°C.
Continue cooking for 15 minutes per 500g, basting frequently with the pan juices, or until the meat is done to your liking. Remove the meat from the dish, secure with decorative skewers and remove the strings.
Strain the pan juices and place in a pan. Shake in 2 tbsp plain flour and stir to form a roux then whisk in 500ml cold water. Colour with gravy browning, if desired, bring to a simmer and cook until thickened.
Serve the beef with the gravy and accompany with horseradish sauce and Yorkshire pudding.
