Roasted Sirloin

Name: Roasted Sirloin
Cuisine: South African
Ingredients: 60 ml Oil; 2 kg prime cut of Sirloin; Salt & Pepper to taste; 125 ml red wine Vinegar; 125 ml Water; 1 l Beef Stock, reduced to about 400 ml

Sean Strydom @Sean_Strydom

Port Elizabeth

I am cooking 2 prime cuts of Sirloin of about 1 kg each. One has been picked over night and the other is not.

Sean Strydom @Sean_Strydom

Port Elizabeth

I am cooking 2 prime cuts of Sirloin of about 1 kg each. One has been picked over night and the other is not.

Saved

Ingredients

60 mlOil
2 kgprime cut of Sirloin
Salt & Pepper to taste
125 mlred wine Vinegar
125 mlWater
1 lBeef Stock, reduced to about 400 ml

Saved

Steps

1

Preheat oven to 200°C.
2

Heat the Oil in a large Dutch Oven over medium-high heat.
Season the Sirloin on all sides.
3

Place the meat fat-side down in the Dutch Oven and render the fat thoroughly.
Then turn the meat in the fat to seal and colour it all over.
Remove the Dutch Oven from the heat and turn the meat fat-side up.
4

Roast the meat for 20 minutes and check the internal temperature.
Return to the oven if the internal temperature is not yet about 5°C below the required internal temperature for your preference.
Internal temperature ranges below:
Bleu = 43°C
Rare = 49°C - 54°C
Medium Rare = 54°C - 57°C
Medium = 57°C - 63°C
Medium Well = 63°C - 68°C
Well Done = over 68°C
5

Once the internal temperature about 5°C below your preference, remove from oven.
Take the meat out of the Dutch Oven and place on a cutting board.
Loosely cover with foil and rest for 15 minutes.
6

Pour off most of the oil from the Dutch Oven and place on medium-high on the stove.
Once the Oil starts sizzling add Vinegar and Water, deglaze the Dutch Oven then reduce to almost completely evaporated.
Reduce heat and add the reduced Stock and simmer for 5 minutes.