Very slow roasting is the answer when you have to go out and want dinner to be ready when you come home. This method produces a very juicy and flavoursome roast.
Ultra Slow Roast Sirloin – Printer Friendly Download
Ingredients
- 1.5 kg sirloin
- 1 tablespoon extra virgin olive or Irish rapeseed oil
- flaky sea salt and freshly ground black pepper
To Cook
Preheat the oven to 75° C/fan 55° C/gas mark ¼. Rub the sirloin with the oil and season with flaky sea salt and freshly ground black pepper. Place a ridged griddle pan over a high heat and when it’s smoking, sear the meat on all sides until well browned. Place the meat in a roasting tin and cook for 4–5 hours, or until a meat thermometer reads 50° C (for rare meat), 55° C (medium rare) or 60° C (medium). Start checking the temperature after four hours. Cover with foil and leave to rest for 30 minutes before serving. This would be excellent with Béarnaise sauce
Tags: Aberdeen-Angus, Avoca Irish Butcher, dry-aged, Hereford, Irish Beef, James Whelan Butchers, Pat Whelan, sirloin, slow roast, The Irish Beef Book, ultra slow roast sirloin
