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Suitable Cuts:
Beef sirloin joint
Temperature: Gas Mark 4-5, 180°C, 350°F
Cooking Time Detail: Rare - 20 minutes per 450g/½kg
(1lb) plus 20 minutes
Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well Done - 30 minutes per 450g/½kg (l1b) plus 30 minutes
Feeds: Allow 100-175g (4-6oz) of raw meat per person for boneless joints and
225-350g (8-12oz) for bone-in joints.
Ingredients:
- Lean beef sirloin joint (rib or topside could also
be used
- Shallots or small red onions
- Cranberry sauce
- Mulled wine
- Beef stock
- Gravy granules
- For the Yorkshire Puddings:
- Plain flour
- Eggs
- Milk
- Fresh thyme
- Red onion
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Method:
Take a lean beef sirloin joint and calculate the
cooking time. Place onto a rack in a roasting tin and open roast in a preheated
oven for the calculated cooking time. 50 minutes before the end of cooking time
place 8-10 shallots or small red onions, peeled and left whole, into the
pan and return to the oven.
Meanwhile make the Yorkshire pudding batter: In a bowl mix together 75g (3oz)
plain flour with 2 eggs. Then add 150ml (¼pt) milk and whisk
until smooth. Add 1 small red onion, chopped, and 15ml (1tbsp) fresh
thyme, chopped, mix thoroughly through the batter and season with salt and
pepper.
To make the glaze for the beef mix together 45ml (3tbsp) cranberry sauce
with 45ml (3tbsp) mulled wine. Brush over the beef during the last 15
minutes of cooking time. Once cooked wrap the beef loosely in foil and allow to
rest. Increase the oven temperature to Gas Mark 7, 220°C, 425°F. Divide 30ml
(2tbsp) between 12 small Yorkshire puddings tins and heat in the oven for
5-10 minutes. Pour the batter into the heated tin and cook for 20-25 minutes
until well risen and golden.
To make the gravy add 300ml (½pt) hot beef stock to the roasting tin and
stir to mix with any meat juices. Drain off any excess fat and transfer to a
saucepan. Add 150ml (¼pt) mulled wine and 30ml (2tbsp) cranberry
sauce. Bring to the boil for 5-10 minutes, add 15ml (1tbsp) gravy
granules and stir until thickened.
Serving Suggestion:
Serve the beef with the roasted shallots or onions,
Yorkshire puddings, roast parsnips, gravy and seasonal vegetables.
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