How would you cook this? Rolled sirloin content
Discussion
As there’s only two of us and I don’t like Turkey, I’ve bought some Beef for Xmas lunch.
I like beef but don’t cook it often , so open to suggestions on seasoning and method.
I may yet fire the Weber Kettle up as I cook better on that than I do our cheap shyte oven.
1.1kg 30 day aged rolled sirloin…
I like beef but don’t cook it often , so open to suggestions on seasoning and method.
I may yet fire the Weber Kettle up as I cook better on that than I do our cheap shyte oven.
1.1kg 30 day aged rolled sirloin…
I'll be doing our usual 2.5 kg sirloin from the butcher, it's from a local grass fed Hereford beast.
Based on StDelia method.
Preheat oven to 240C 220C fan.
Put joint in roasting tin, half an onion alongside tucked in. Maybe a carrot or two.
Mix some flour and mustard powder. Dessert spoon of each. Dust over the fat. Some freshly ground pepper.
Bung in oven, 20 mins, turn temp down to 190C 180C Fan Do NOT forget to turn it down, I tend to hold the door open a couple of mins to get temp down more quickly.
Then at the lower temp cook 15 mins per 450g for rare, plus extra 15 medium, or 30 mins for well done.
Baste regularly at least 3x.
Test for done with meat thermometer or use skewer look at juice colour, red rare, pink medium, clear well done. Thermometer temp 50C rare, 60c medium, 70C well.
When done as you like, take out of oven, cover with foil, and I like to cover the foil with a clean tea towel. Let rest at least 30mins, up to an hour. Larger joints nearer the hour mark, 30 mins ok with yours probably.
Carve.
Based on StDelia method.
Preheat oven to 240C 220C fan.
Put joint in roasting tin, half an onion alongside tucked in. Maybe a carrot or two.
Mix some flour and mustard powder. Dessert spoon of each. Dust over the fat. Some freshly ground pepper.
Bung in oven, 20 mins, turn temp down to 190C 180C Fan Do NOT forget to turn it down, I tend to hold the door open a couple of mins to get temp down more quickly.
Then at the lower temp cook 15 mins per 450g for rare, plus extra 15 medium, or 30 mins for well done.
Baste regularly at least 3x.
Test for done with meat thermometer or use skewer look at juice colour, red rare, pink medium, clear well done. Thermometer temp 50C rare, 60c medium, 70C well.
When done as you like, take out of oven, cover with foil, and I like to cover the foil with a clean tea towel. Let rest at least 30mins, up to an hour. Larger joints nearer the hour mark, 30 mins ok with yours probably.
Carve.
FiF said:
I'll be doing our usual 2.5 kg sirloin from the butcher, it's from a local grass fed Hereford beast.
Based on StDelia method.
Preheat oven to 240C 220C fan.
Put joint in roasting tin, half an onion alongside tucked in. Maybe a carrot or two.
Mix some flour and mustard powder. Dessert spoon of each. Dust over the fat. Some freshly ground pepper.
Bung in oven, 20 mins, turn temp down to 190C 180C Fan Do NOT forget to turn it down, I tend to hold the door open a couple of mins to get temp down more quickly.
Then at the lower temp cook 15 mins per 450g for rare, plus extra 15 medium, or 30 mins for well done.
Baste regularly at least 3x.
Test for done with meat thermometer or use skewer look at juice colour, red rare, pink medium, clear well done. Thermometer temp 50C rare, 60c medium, 70C well.
When done as you like, take out of oven, cover with foil, and I like to cover the foil with a clean tea towel. Let rest at least 30mins, up to an hour. Larger joints nearer the hour mark, 30 mins ok with yours probably.
Carve.
I follow Delia as well and it works every time.Based on StDelia method.
Preheat oven to 240C 220C fan.
Put joint in roasting tin, half an onion alongside tucked in. Maybe a carrot or two.
Mix some flour and mustard powder. Dessert spoon of each. Dust over the fat. Some freshly ground pepper.
Bung in oven, 20 mins, turn temp down to 190C 180C Fan Do NOT forget to turn it down, I tend to hold the door open a couple of mins to get temp down more quickly.
Then at the lower temp cook 15 mins per 450g for rare, plus extra 15 medium, or 30 mins for well done.
Baste regularly at least 3x.
Test for done with meat thermometer or use skewer look at juice colour, red rare, pink medium, clear well done. Thermometer temp 50C rare, 60c medium, 70C well.
When done as you like, take out of oven, cover with foil, and I like to cover the foil with a clean tea towel. Let rest at least 30mins, up to an hour. Larger joints nearer the hour mark, 30 mins ok with yours probably.
Carve.
balise said:
The timings on the label look about right.
All the Delia stuff is good, but don’t use her timings as you’ve got a much smaller piece of meat. I’d sear on the bbq either at the start or end of cooking.
If I bbq it, I’d sear direct and then move to the side and drop the temp and follow the cook indoors with an ambient and internal remote temp probe setup.All the Delia stuff is good, but don’t use her timings as you’ve got a much smaller piece of meat. I’d sear on the bbq either at the start or end of cooking.
Personally I would remove the layer of sinew which sits underneath the fat cap.
It really annoys me that butchers don't do this. The joint will shrink less and be more succulent with no gristly bits.
Unroll, cut off the fat cap and the underlying sinew, then replace the fat cap and tie it up.
Doesn't have to be neat.
It really annoys me that butchers don't do this. The joint will shrink less and be more succulent with no gristly bits.
Unroll, cut off the fat cap and the underlying sinew, then replace the fat cap and tie it up.
Doesn't have to be neat.
^ this.
Plus you can season under the fat cap too.
All the advice you’ve received so far is bang on. One more obvious piece of advice, and apologies if you know this already, would be let it come up to temp from the fridge before you roast it, and rest it for maybe 15 minutes before carving.
Have a great Christmas meal.
Plus you can season under the fat cap too.
All the advice you’ve received so far is bang on. One more obvious piece of advice, and apologies if you know this already, would be let it come up to temp from the fridge before you roast it, and rest it for maybe 15 minutes before carving.
Have a great Christmas meal.
FiF said:
I'll be doing our usual 2.5 kg sirloin from the butcher, it's from a local grass fed Hereford beast.
Based on StDelia method.
Preheat oven to 240C 220C fan.
Put joint in roasting tin, half an onion alongside tucked in. Maybe a carrot or two.
Mix some flour and mustard powder. Dessert spoon of each. Dust over the fat. Some freshly ground pepper.
Bung in oven, 20 mins, turn temp down to 190C 180C Fan Do NOT forget to turn it down, I tend to hold the door open a couple of mins to get temp down more quickly.
Then at the lower temp cook 15 mins per 450g for rare, plus extra 15 medium, or 30 mins for well done.
Baste regularly at least 3x.
Test for done with meat thermometer or use skewer look at juice colour, red rare, pink medium, clear well done. Thermometer temp 50C rare, 60c medium, 70C well.
When done as you like, take out of oven, cover with foil, and I like to cover the foil with a clean tea towel. Let rest at least 30mins, up to an hour. Larger joints nearer the hour mark, 30 mins ok with yours probably.
Carve.
Yup - Delia for me too.Based on StDelia method.
Preheat oven to 240C 220C fan.
Put joint in roasting tin, half an onion alongside tucked in. Maybe a carrot or two.
Mix some flour and mustard powder. Dessert spoon of each. Dust over the fat. Some freshly ground pepper.
Bung in oven, 20 mins, turn temp down to 190C 180C Fan Do NOT forget to turn it down, I tend to hold the door open a couple of mins to get temp down more quickly.
Then at the lower temp cook 15 mins per 450g for rare, plus extra 15 medium, or 30 mins for well done.
Baste regularly at least 3x.
Test for done with meat thermometer or use skewer look at juice colour, red rare, pink medium, clear well done. Thermometer temp 50C rare, 60c medium, 70C well.
When done as you like, take out of oven, cover with foil, and I like to cover the foil with a clean tea towel. Let rest at least 30mins, up to an hour. Larger joints nearer the hour mark, 30 mins ok with yours probably.
Carve.
Two additional points though. I think her timings are probably slightly too long these days. I use a skewer and touch it to my lip. If it feels even slightly warm, then take the meat out. If there's only 2 of you eating this, then you'll be carving from alternate ends, and the meat should be to your liking. The centre section, which will be quite rare, will be left to cool and will be perfect in sandwiches.
Also, to prevent the ends of the joint being horribly overcooked, you should regularly take a small slice off each end during the cooking process for "tasting".
Regarding removing the sinew, HG Walter do this, then they stick the fat back on with meat glue.
Turn7 said:
If I bbq it, I’d sear direct and then move to the side and drop the temp and follow the cook indoors with an ambient and internal remote temp probe setup.
If you have a remote probe then I'd reverse sear it. Cook in a very low oven (120) until it hits 45° then finish it off on the BBQ.omniflow said:
FiF said:
I'll be doing our usual 2.5 kg sirloin from the butcher, it's from a local grass fed Hereford beast.
Based on StDelia method.
Preheat oven to 240C 220C fan.
Put joint in roasting tin, half an onion alongside tucked in. Maybe a carrot or two.
Mix some flour and mustard powder. Dessert spoon of each. Dust over the fat. Some freshly ground pepper.
Bung in oven, 20 mins, turn temp down to 190C 180C Fan Do NOT forget to turn it down, I tend to hold the door open a couple of mins to get temp down more quickly.
Then at the lower temp cook 15 mins per 450g for rare, plus extra 15 medium, or 30 mins for well done.
Baste regularly at least 3x.
Test for done with meat thermometer or use skewer look at juice colour, red rare, pink medium, clear well done. Thermometer temp 50C rare, 60c medium, 70C well.
When done as you like, take out of oven, cover with foil, and I like to cover the foil with a clean tea towel. Let rest at least 30mins, up to an hour. Larger joints nearer the hour mark, 30 mins ok with yours probably.
Carve.
Yup - Delia for me too.Based on StDelia method.
Preheat oven to 240C 220C fan.
Put joint in roasting tin, half an onion alongside tucked in. Maybe a carrot or two.
Mix some flour and mustard powder. Dessert spoon of each. Dust over the fat. Some freshly ground pepper.
Bung in oven, 20 mins, turn temp down to 190C 180C Fan Do NOT forget to turn it down, I tend to hold the door open a couple of mins to get temp down more quickly.
Then at the lower temp cook 15 mins per 450g for rare, plus extra 15 medium, or 30 mins for well done.
Baste regularly at least 3x.
Test for done with meat thermometer or use skewer look at juice colour, red rare, pink medium, clear well done. Thermometer temp 50C rare, 60c medium, 70C well.
When done as you like, take out of oven, cover with foil, and I like to cover the foil with a clean tea towel. Let rest at least 30mins, up to an hour. Larger joints nearer the hour mark, 30 mins ok with yours probably.
Carve.
Two additional points though. I think her timings are probably slightly too long these days. I use a skewer and touch it to my lip. If it feels even slightly warm, then take the meat out. If there's only 2 of you eating this, then you'll be carving from alternate ends, and the meat should be to your liking. The centre section, which will be quite rare, will be left to cool and will be perfect in sandwiches.
Also, to prevent the ends of the joint being horribly overcooked, you should regularly take a small slice off each end during the cooking process for "tasting".
Regarding removing the sinew, HG Walter do this, then they stick the fat back on with meat glue.
It does allow selection of slices to be served according to those who prefer different degrees of cooking, ends for the well done crowd and so on.
Smaller joints benefit from shorter time in the initial high temp part, but the reverse sear might be a good way of dealing with that.
Re sinew and fat prep, proper butchering sorts that. Though at this very busy time of year shops are so busy that it can get missed. Monday and Tuesday the queue outside ours will be out and down along the high street waiting to collect orders.
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