What to do with a sirloin of Beef ?

robowen

omg.....I've invited round the family for sunday dinner and the beef I have defrosted is a rather flat looking sirloin of beef.

If it were summer, I could cut it up and make steaks :think:

I wanted to make it a bit more tender for granny to chew on :think: Was thinkin of slow cooking it in the oven :think: or maybe just roasting it in the usual way :think:
It weighs about 1.8kgs...is that still 20mins per kilo plus 20mins

I know I'll end up doing a fish pie at the last minute :rolleyes:

any ideas ??

rob

Penny-Pincher!!

Hi

Sounds delish!

I think it will take about 5hrs+ to cook in the SC. The 20 mins per lb timing I use for chicken in the oven. Normally if I cook meat in the SC I leave it on all day..LOL

Is there enough to do steak, HM chips, mushrooms and onion rings? We dont have Beef to often but I have always loved steak and chips.

If you dont use it today, have steak and chips tomorrow and use the left overs in a nice steak and kidney pud.....scrummy!!!!!!!!!!

I have done this often, pulling something out the freezer then finding its something completely different. I must invest in some good freezer pens....LOL.

PP
xx

Pink.

I would roast it in the normal way.

Dust the sirloin with mustard powder and black pepper.

For 1.8 kg, pre-heat the oven to 250 degrees, and blast it for 20 minutes before turning the oven down to 190 and cook for another hour and a half for medium rare. Leave it in for another 15-20 minutes if you like it more well done.

The most important bit if you want it to be tender is to allow it to rest in a warm place for at least 20 minutes.

Pink

TOBRUK

Why not make BEEF BOURGUIGNON, lovely dish I make it like this:

ingredients
oil for frying
about 2lb chuck steak (sirloin in your case) cut into large chunks
4oz unsmoked streaky bacon - diced
1 tblspoon flour
salt and ground black pepper
!/2 pint red wine (burgundy) - I have used other
1 bouquet garni (herbs in a teabag!)
TO FINISH
1tbls butter
1/2lb small onions
1/2lb button mushrooms
1 wineglass red wine
1 teaspoon brown sugar.

METHOD
Brown beef IN FRYING PAN - SET ASIDE.
Add diced bacon to frying pan and fry 2 to 3 mins until crisp
Stir in frour, add salt and pepper to taste and return the meat and stir - just to mix it.
Place it in a casserole.
Heat wine in small pan - set alight (you don't have to light it if you are nervous!)and pour over the meat in casserole. Add bouquet garni, cover and transfer to oven (160 degree c/325 degree F or Gas 3). COOK FOR 2 HOURS.
Stir a little water into casserole if it drys during cooking time.
Melt butter in pan, add onions and mushrooms - fry gently 2-3 mins.
Pour over wine, stir in the sugar and bring just to boil.
Stir into casserole and continue cooking for 30 mins or until meat and oniors are tender.
Discard the bouquet garni and adjust the seasoning.

You can improvise if there are things you don't have:
no small onions - just cut some onion up
no bouquet garni - add some mixed herbs

It may sound complicated but it is easy and is a lovely casserole, and with sirloin it will be beautiful.
Hope this helps.

Queenie

Roast sirloin :drool:

Follow Pink's excellent advice.

I would only add, that to keep it tender for Granny, remember to carve it very, very thinly after it hass rested.

Do enjoy

robowen

stop...stop...I'm too hungry now to read anymore :rolleyes: :rotfl:

I've gone with Pinks option. I wanted to do a roast anyway ! Will try the BB with any leftovers...it was a large piece of meat I put in the oven :think:

I had to try Pinks advice after she had a go at making my treacle toffee(patent pending)

Thanks all ! :beer:

rob

Pink.

robowen wrote:

I had to try Pinks advice after she had a go at making my treacle toffee(patent pending)


rob

I must rembember to send the dental bill on to you rob.

Edinburghlass_2

Dust the sirloin with mustard powder and black pepper.

..................:rotfl:

Pink.

I should have known that you wouldn't understand what I meant!

Edinburghlass_2

It was the idea of you dusting anything :rotfl:

Thanks to Rob, I am starving now

Pink.

As you can see everything in my house gets dusted........even the beef!

Pink


E you are very welcome to pop over for some roast chicken dusted with herbs.:D