Neven Maguire | Roast Sirloin of Beef

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‘Although I love a roast rib on the bone, this cut of beef is certainly the most popular joint available’, says Neven Maguire in his new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer covering how to cook a set of recipes that will stand you in good stead for life. It’s published by Gill Books, priced at €22.99 and available in all bookshops and online now.

SERVES 4–6

Ingredients

1kg sirloin of beef
2 onions, cut into thick slices
2 carrots, thickly sliced on the diagonal
2 celery sticks, thickly sliced on the diagonal
1 bulb of garlic, halved
1 small bunch of fresh thyme and/or sage
Rapeseed or olive oil, for cooking
About 300ml (½ pint) red or white wine or water
Sea salt and freshly ground black pepper

TO SERVE
Chopped fresh flat-leaf parsley, to garnish
Creamed horseradish or mild mustard

Instructions

1. Remove the joint from the fridge 1 hour before you plan to cook it and discard any packaging. Preheat the oven to 220C (425F/Gas 7).

2. Tip the vegetables, garlic and herbs into a roasting tin and season with salt and pepper, then drizzle over a little oil. Rub some more oil over the beef and season all over, then sit that in the middle of the vegetables. Add a splash of wine or water to the tin to prevent the vegetables from drying out. Roast in the oven for 25 minutes, then reduce the heat to 180C (350F/Gas 4) and add another splash of wine or water if you think the vegetables need it. Roast for another 1 hour for rare and 1½ hours for medium rare. Transfer the beef to a warm plate and leave to rest for at least 20 minutes, covered with tin foil and a clean tea towel. (Use the vegetables left in the tin to make the gravy.)
Garnish with parsley.

3. Carve the beef sirloin into slices and arrange on warmed plates with gravy, crispy roast potatoes and vegetables of your choice. Serve with creamed horseradish or mild mustard on the side.

NEVEN MAGUIRE’S TOP TIP
The key to success here is to start with a fantastic piece of beef that has been hung for at least 21 days to improve the flavour and texture. Most supermarkets are now selling aged beef at very reasonable prices and of course your local butcher will always look after you.

Recipe from Neven Maguire’s Home Economics for Life, published by Gill Books, is priced at €22.99 and available in all bookshops and online now.

YOU CAN ALSO BUY IT FROM AMAZON.CO.UK ALONG WITH NEVEN’S PREVIOUS BOOKS

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