Another Delia Smith Roast Beef Recipe
Traditional Roast Sirloin of Beef
by Delia Smith
Serves 8
Preparation time less than 30 mins
Cooking time 1 to 2 hours
1 sirloin of beef on the bone, weighing 5-6 lb (2.25-2.75 kg) - this
would be 3 ribs
1/2 onion, peeled
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
freshly milled black pepper
Preheat the oven to 240C/475F/Gas 9.
Place the beef, just as it is, upright in a roasting tin, tucking
in the half onion alongside it.
Combine the mustard powder and flour, then dust this all over the
surface of the fat, and finally season with a few twists of freshly
milled pepper. This floury surface will help to make the fat very
crusty (for those like me who want to eat what I call the crispies),
while the onion will caramelise to give the gravy a rich colour and
flavour.
Place the joint in the oven - it will have plenty of fat so do not
add extra. After 20 minutes turn the heat down to 190C/375F/Gas 5, and
continue to cook for 15 minutes per lb (450 g) for rare, plus 15
minutes extra for medium-rare or 30 minutes extra for well-done.
While cooking, baste the meat with the juices at least three times.
To see if the beef is cooked to your liking insert a thin skewer and
press out some juices: the red, pink or clear colour will indicate to
what stage the beef has cooked.
Remove the cooked beef to a board for carving and leave it to rest
for at least 30 minutes before serving (while it is resting you can
increase the heat in the oven to finish the roast potatoes if you are
serving them).
This resting period allows most of the juices which have bubbled up
to the surface of the meat to seep back into it, and the meat itself
firms up to make it easier to carve. Some of the juices will escape,
though, and these should be poured into the gravy.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/