Roast Sirloin of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of roasting a beef sirloin to perfection. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Sirloin of Beef.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Roast Sirloin of Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, SIRLOIN OF, ROASTED.—Wipe away any moisture that there may be on the surface of the meat. Free the fat from kernels, and remove the marrow that runs along the backbone. Spit it evenly, that it may not be heavier on one side than the other; tie a piece of paper on it to preserve the fat, put a little clean dripping into the frying-pan. Set the joint at first some distance from the fire, and draw it gradually nearer as it becomes warmed through. Baste the meat well as soon as it is put down, and very quarter of an hour during the whole time it is roasting, except the last half hour; then take off the paper, and brown the meat with a basting of butter, and flour and salt mixed in equal quantities; let it roast thus until quite brown. Dish it up, garnish it with horseradish, and serve. The time required for roasting is a quarter of an hour for every pound, but in hot weather twelve minutes will be sufficient.
Modern Redaction
Ingredients:
1 sirloin of beef (today it will come off the bone)
2 tbsp butter
2 tbsp plain flour
2 tbsp sea salt
Method:
Trim the beef so that is even then melt a little dripping or oil in a roasting tin. Add the beef and fry until browned on all sides (but not on the fat). Season with black pepper then sit the beef in a pan so that the fat side is uppermost.
Cover the fat with brown paper then transfer to an oven pre-heated to 200°C and roast for 17 minutes per 500g. Every 15 minutes during this time, baste the beef with the pan juices.
During the final 30 minutes of cooking remove the paper covering the fat and dot with a paste made from the butter, flour and salt. Continue roasting until the fat is well browned then remove from the oven, cover with foil and allow to rest for 20 minutes before carving and serving.
