Main content

http://www.lifestylefood.com.au/recipes/12301/whole-sirloin-slow-roasted

LifeStyleFOOD.com.au

Whole Sirloin, slow roasted

think the name says it all...

Ingredients

Method

  • 1.

    Preheat oven to 150DegC

  • 2.

    In a deep sided baking dish, add consomme/stock and red wine

  • 3.

    Place whole sirloin in baking dish and add herbs

  • 4.

    Season with pepper

  • 5.

    Cut two lengths of aluminium foil 10cm longer than your baking dish and pleat together to form one wide, long piece.

  • 6.

    Use the foil to totally seal the sirloin/baking dish.

  • 7.

    Place into preheated oven and cook for 4.5 to 5 hours.

  • 8.

    Remove from oven, remove foil and crank up the heat to about 180DegC.

  • 9.

    Finish off the beef by placing into the oven for another 30-45 minutes.

  • 10.

    Remove beef, cover with foil and allow to rest.

  • 11.

    Ladle off the juices remaining in baking dish and allow fats to settle out.

  • 12.

    Skim off fat once cooled.

  • 13.

    Put juices into a small saucepan and reduce to about half, over low heat.

  • 14.

    If serving immediately, cut into 'steak' sized slices - you'll not achieve thin slices!

  • 15.

    You only need a little of the gravy/jus as it is very rich. Put remaining jus into a sealed container for later!

  • 16.

    When cold the sirloin can be sliced in paper thin slices.

  • 17.

    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.

Notes

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!)

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Whole Sirloin, slow roasted.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

2 2 2 2 2
Average Rating
3 comments • 2 ratings
Please login to comment
Posted by Philippa WightmanReport
For those not familiar with slow roasting it has to be low temperature and cooked for a prolonged period. I know there are some recipes purporting to be 'slow roasted' but the temperature should not be about 150DegC and depending on the cut and size of meat and whether it's bone in (or out) will play a large part in how long you should slow roast for. Keep checking after 3 hours - prod with a spoon, if it's starting to fall away, it's probably ready.
Posted by Philippa WightmanReport
Sorry about previous post, was editing and somehow it got posted. Sincere apologies for any confusion!
For those not familiar with slow roasting it has to be low temperature and cooked for a prolonged period. I know there are some recipes purporting to be 'slow roasted' but the temperature SHOULD BE about 150DegC and depending on the cut and size of meat and whether it's bone in (or out) will play a large part in how long you should slow roast for. Keep checking after 3 hours - prod with a spoon, if it's starting to fall away, it's probably ready.
Posted by Huda Abu HamdiaReport
waaw waaw waaw.. yummy yummy .. i love slow roasting and cooking ..
thanks dear ;-)