SIRLOIN ROAST BEEF RECIPE OVEN RECIPES
ROAST SIRLOIN OF BEEF RECIPE | BBC GOOD FOOD
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Total Time 2 hours 40 minutes
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
- Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
Nutrition Facts : Calories 331 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, ProteinContent 36 grams protein, SodiumContent 1.47 milligram of sodium
OVEN ROAST BEEF RECIPE - FOOD.COM - FOOD.COM - RECIP…
This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days.
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees fahrenheit.
- Rub the dry soup mix on the meat, place in a covered roasting pan.
- Add mushroom soup and water or beer.
- Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
Nutrition Facts : Calories 60.5, FatContent 3, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 831.5, CarbohydrateContent 7.3, FiberContent 0.4, SugarContent 1, ProteinContent 1.3
More about "sirloin roast beef recipe oven recipes"
ROAST SIRLOIN OF BEEF RECIPE | BON APPéTIT
This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.
From bonappetit.com
Reviews 3.5
From bonappetit.com
Reviews 3.5
- Preheat oven to 425°. Season roast generously with sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan over high. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120° for medium-rare, 40–50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and season with sea salt. Serve with Spinach Gunge alongside.
See details
ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
See details
ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
See details
ROAST SIRLOIN OF BEEF & PORT GRAVY RECIPE | BBC GOOD FOOD
Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget
From bbcgoodfood.com
Total Time 4 hours
Category Dinner, Main course
Cuisine British
Calories 431 calories per serving
From bbcgoodfood.com
Total Time 4 hours
Category Dinner, Main course
Cuisine British
Calories 431 calories per serving
- To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.
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MARIE'S TENDER SIRLOIN TIP ROAST RECIPE - FOOD.COM
This is a detailed recipe on how to cook a sirloin tip roast. The most important thing to remember is to not overcook it or it will be tough. Very tasty served with garlic mashed potatoes and gravy.
From food.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 32.2 per serving
From food.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 32.2 per serving
- Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
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SOUS VIDE ROAST BEEF RECIPE - TOP SOUS VIDE
Roast beef is one of the most loved and easy to prepare recipes. Often thinly sliced and roasted. There can be an almost crunchy texture on the outside, while perfectly pink and cooked on the inside.Serve glazed in your favorite sauce with a side of delicious bread rolls, it won’t disappoint.
From topsousvide.com
Reviews 5
Total Time 960 minutes
Category Main Course
Cuisine American
From topsousvide.com
Reviews 5
Total Time 960 minutes
Category Main Course
Cuisine American
- Season with salt as desired and it's ready to eat. Thinly slice the roast beef and enjoy!
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BEST ROAST BEEF RECIPE | JAMIE OLIVER | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 15 minutes
Category main-dish
Cuisine european
Reviews 4.6
Total Time 2 hours 15 minutes
Category main-dish
Cuisine european
- Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
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BEEF SIRLOIN TIP ROAST WITH MUSHROOMS RECIPE | ALLRECIPES
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HERB RUBBED SIRLOIN TIP ROAST RECIPE | ALLRECIPES
I let a 6.5# sirloin roast marinate for about 6 hours in the fridge. Added quartered potatoes, sliced onion and beef broth to pan, put roast on small rack in middle, and foil wrapped the whole thing. then roasted in 325 oven …
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From allrecipes.com
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PORK SIRLOIN ROAST BONE IN OVEN RECIPE - SHARE-RECIPES.NET
Sirloin Pork Roast: The Best Recipe Amanda's Cookin' 4 hours ago Heat oil in a 9″-10″ cast iron (or oven-proof) skillet or Dutch oven over medium-high heat. Brown roast on all sides then remove to a plate and set …. Rating: 5/5(221) 1.Preheat oven …
From share-recipes.net
From share-recipes.net
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BONELESS TOP SIRLOIN ROAST BEEF RECIPE - THE SPRUCE EATS
Jul 23, 2021 · This recipe comes to us with permission from Sunday Roasts by Betty Rosbottom. Studded with garlic and seasoned with a simple rub, this boneless top sirloin roast is browned and then placed in the oven along with a separate tray of red onion wedges and cremini mushrooms. When buying, ask your butcher for a roast …
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From thespruceeats.com
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THE BEST OVEN ROAST BEEF | FAVORITE FAMILY RECIPES
Jan 28, 2022 · Leftover Roast Beef. We love shredding up our leftover roast beef to make roast beef sandwiches, French dip sandwiches, beef stew, and our Mom’s shredded Mexican beef. It sounds weird but it really makes the best filling for Mexican dishes like enchiladas, burritos, taquitos, and shredded beef …
From favfamilyrecipes.com
From favfamilyrecipes.com
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TRADITIONAL ROAST SIRLOIN OF BEEF | RECIPES | DELIA ONLINE
Delia's Traditional Roast Sirloin of Beef recipe. The only way to enjoy this most splendid of feasts is to make absolutely sure the beef is good because, in this case more than in any other, the cook is at the mercy of his or her supplier. Use a known reliable butcher, a supermarket that specialises in matured traditional beef…
From deliaonline.com
From deliaonline.com
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10 BEST BEEF SIRLOIN STEAK OVEN RECIPES - YUMMLY
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HOW TO COOK A TOP SIRLOIN BEEF ROAST - RECIPE AND INSTRUCTIONS
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SIRLOIN TIP ROAST RECIPE | CDKITCHEN.COM
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HOW TO COOK A SIRLOIN BEEF ROAST
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SMOKED TOP SIRLOIN ROAST RECIPE FOR ELECTRIC SMOKER
Apr 11, 2017 · I roast top sirloins in the oven a lot of the time and I have a detailed post showing how to cook the best top sirloin roast, found here: How to Cook a Top Sirloin Beef Roast. Instead of cooking the top sirloin in the oven, it is also possible to smoke this roast. This results in an incredible smoked roast …
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From theblackpeppercorn.com
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SOUS VIDE SIRLOIN ROAST RECIPE - AMAZING FOOD MADE EASY
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From amazingfoodmadeeasy.com
From amazingfoodmadeeasy.com
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SMOKED BEEF SIRLOIN TIP ROAST - LEARN TO SMOKE MEAT WITH ...
Jan 09, 2014 · Option 1: Cut the smoked sirloin tip roast into 1/2″ steaks and serve it with potatoes or even grilled asparagus and perhaps slice the rest of it into thin sandwich meat. Option 2: Slice the meat very thin and use it to make the best roast beef …
From smoking-meat.com
From smoking-meat.com
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SMOKED SIRLOIN TIP ROAST RECIPE – TIPS AND TRICKS - GRILL ...
Sep 18, 2018 · Prime rib was my favorite meal, and ever since then I have tried to reproduce a main course centered on a fabulous roast. Sirloin tip roast is known by many names such as round tip roast, full-trimmed tip roast and knuckle roast. It is a boneless, lean cut of beef from the area (round) next to the edge or tip of the sirloin.
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From blog.cavetools.com
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SLOW-ROASTED OVEN RECIPE FOR PERFECT ROAST BEEF - DELISHABLY
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From sundaysuppermovement.com
From sundaysuppermovement.com
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SMOKED BEEF SIRLOIN TIP ROAST - LEARN TO SMOKE MEAT WITH ...
Jan 09, 2014 · Option 1: Cut the smoked sirloin tip roast into 1/2″ steaks and serve it with potatoes or even grilled asparagus and perhaps slice the rest of it into thin sandwich meat. Option 2: Slice the meat very thin and use it to make the best roast beef …
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Sep 18, 2018 · Prime rib was my favorite meal, and ever since then I have tried to reproduce a main course centered on a fabulous roast. Sirloin tip roast is known by many names such as round tip roast, full-trimmed tip roast and knuckle roast. It is a boneless, lean cut of beef from the area (round) next to the edge or tip of the sirloin.
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For Value: Eye of round roast, rump roast, sirloin tip roast, ball tip roast For Tenderness and Flavor: Top round roast (often misnamed "London broil," which is a method of cooking, not a cut of meat.), tri-tip roast, prime rib, petite tender roast …
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DUTCH OVEN SIRLOIN TIP ROAST - SUNDAY SUPPER MOVEMENT
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From sundaysuppermovement.com
From sundaysuppermovement.com
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SLOW ROASTED SPOON ROAST (TOP SIRLOIN) RECIPE
Jul 11, 2021 · A roast labeled "spoon roast" or "top sirloin" is a flavorful cut of beef from the sirloin and an excellent choice for slow roasting. After a long, slow cook time, the roast is tender and moist; thus the name spoon roast…
From thespruceeats.com
From thespruceeats.com
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CLASSIC BEEF POT ROAST RECIPE | MYRECIPES
Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Make this pot roast on a cold, rainy day for a cozy dinner that the whole family will love. For a slow-cooker version of this beef chuck roast, check out our crock-pot recipes.
From myrecipes.com
From myrecipes.com
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SIRLOIN TIP ROAST IN THE OVEN - NEW HARTFORD FARM CO
Jul 12, 2021 · Sirloin Tip Roast in the oven- Leftovers . Roast make the best leftovers. I served it the first go round in slices along with the vegetables. The next day I served it cold as a roast beef sandwich. The leftovers make the easiest packed lunch that is healthy and filling. The leftover roast …
From newhartfordfarmco.com
From newhartfordfarmco.com
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18 DELICIOUS LEFTOVER ROAST BEEF RECIPES – THE KITCHEN ...
Italian Roast Beef Stew; This Italian Roast Beef Stew recipe by Kalyn’s Kitchen is the ultimate winter warmer and can be easily made in a slower cooker or on a dutch oven-type pot on the stove. It’s a low-carb dinner so ideal if you’re feeling a bit bloated from gauging on roast …
From thekitchencommunity.org
From thekitchencommunity.org
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HOW TO COOK A SIRLOIN BEEF TIP ROAST - PAGE 2 - BLOGS & FORUMS
Jan 14, 2022 · A sirloin beef tip roast is a less tender roast. I cut it up very small ans simmer in beef broth and make homemade vegetable soup addinf V-8 juice for more liquids. *****If I want roast slices I use this (totally delicious!) A big roast has many more juices, your size will be fine. Mushroom Roast . Rump or Sirloin …
From community.qvc.com
From community.qvc.com
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SIRLOIN TIP ROAST IN THE INSTANT POT | EVERYDAY FAMILY COOKING
Use the "keep warm" mode to continue to slow roast the beef until it reaches the ideal temperature, checking every 5 to 10 minutes. How to Cook Frozen Sirloin Tip Roast in the Instant Pot: 1. Add the Montreal steak seasoning, salt, and pepper to roast and sear both sides of the beef…
From everydayfamilycooking.com
From everydayfamilycooking.com
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