think the name says it all...
Preheat oven to 150DegC
In a deep sided baking dish, add consomme/stock and red wine
Place whole sirloin in baking dish and add herbs
Season with pepper
Cut two lengths of aluminium foil 10cm longer than your baking dish and pleat together to form one wide, long piece.
Use the foil to totally seal the sirloin/baking dish.
Place into preheated oven and cook for 4.5 to 5 hours.
Remove from oven, remove foil and crank up the heat to about 180DegC.
Finish off the beef by placing into the oven for another 30-45 minutes.
Remove beef, cover with foil and allow to rest.
Ladle off the juices remaining in baking dish and allow fats to settle out.
Skim off fat once cooled.
Put juices into a small saucepan and reduce to about half, over low heat.
If serving immediately, cut into 'steak' sized slices - you'll not achieve thin slices!
You only need a little of the gravy/jus as it is very rich. Put remaining jus into a sealed container for later!
When cold the sirloin can be sliced in paper thin slices.
Put a little cold jus (which will have solidified under refrigeration) into a small container, add thin slices of sirloin, smear a little more jus over slices and either re heat in an oven (125DegC) or nuke for 1 minute on 80% power in the microwave.
there are a number of slow-roasted meat recipes on Food at present. The best ones call for quite low heat over a long period of time. My butcher had a 'special' on whole sirloins last week - $12.99/kg for whole MSA sirloins!!! - and I thought I'd try it slow roasted rather than grilled/fried. It was seriously awesome! Probably a bit extravagant but hey, good food deserves good cooking! Would make a fabulous 'special occasion' dish, so rich, satisfying and if there are leftovers it makes the most unbelievably unctuous sandwiches! (Fantastic with hot English mustard, horseradish relish and/or the gravy!)
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