Slow-roast Beef Brisket & Roasted Sirloin
By: Winters on the way
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Prep time:
Cook Time: Brisket 4.5 hours / Sirloin 1 hour
Servings: Brisket Serves 6-8 / Sirloin Serves 6
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Winters on the way
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Dec 04, 2009
at 12:08 PM
Prepare a beef feast of roasted Brisket or Sirloin, or both!
Ingredients
Slow-roast Beef Brisket:
• 2-2.5kg piece rolled beef brisket, tied with string
• 4-5 garlic cloves, coarsely chopped
• a good handful of thyme sprigs
• 2-3 tbsp rapeseed or olive oil
• 500g small onions or shallots, peeled
• salt and freshly ground black pepper
Roasted Sirloin:
• 1 piece rolled sirloin, about 1.5kg
• a little olive or rapeseed oil
• salt and freshly ground black pepper
• 2-2.5kg piece rolled beef brisket, tied with string
• 4-5 garlic cloves, coarsely chopped
• a good handful of thyme sprigs
• 2-3 tbsp rapeseed or olive oil
• 500g small onions or shallots, peeled
• salt and freshly ground black pepper
Roasted Sirloin:
• 1 piece rolled sirloin, about 1.5kg
• a little olive or rapeseed oil
• salt and freshly ground black pepper
Directions
Slow-roast Beef Brisket:
Brisket’s open-grained texture and depth of flavour make it perfect for slow-cooking. Don’t let the butcher trim off too much fat – a certain amount is needed in order to achieve the final, full-bodied result.
Preheat the oven to 200C/gas 6.
Put the tied brisket in a large roasting tin and tuck the garlic and thyme inside and under it. Massage the oil all over the meat, then season well. Roast for 30 minutes, then reduce the heat to 140C/gas 1, cover the meat with foil and return it to the oven for 4 hours, basting from time to time.
Add the onions and turn them in the meat juices. Turn the oven up to 160C/gas 3 and cook, uncovered, for a further hour, until the joint has crisped up.
Serve the beef in thick slices, with any juices spooned over the meat.
Roasted Sirloin:
Preheat the oven to 220C/gas 7.
Massage a little oil all over the joint, then season well all over. Place in a roasting dish and give it a 20-minute ‘sizzle’, then reduce the heat to 160C/gas 3 and roast for 10 minutes per 500g if you’d like it medium-rare, or 15 minutes per 500g for medium. Remove from the oven and rest in warm place for 30 minutes before carving.
Brisket’s open-grained texture and depth of flavour make it perfect for slow-cooking. Don’t let the butcher trim off too much fat – a certain amount is needed in order to achieve the final, full-bodied result.
Preheat the oven to 200C/gas 6.
Put the tied brisket in a large roasting tin and tuck the garlic and thyme inside and under it. Massage the oil all over the meat, then season well. Roast for 30 minutes, then reduce the heat to 140C/gas 1, cover the meat with foil and return it to the oven for 4 hours, basting from time to time.
Add the onions and turn them in the meat juices. Turn the oven up to 160C/gas 3 and cook, uncovered, for a further hour, until the joint has crisped up.
Serve the beef in thick slices, with any juices spooned over the meat.
Roasted Sirloin:
Preheat the oven to 220C/gas 7.
Massage a little oil all over the joint, then season well all over. Place in a roasting dish and give it a 20-minute ‘sizzle’, then reduce the heat to 160C/gas 3 and roast for 10 minutes per 500g if you’d like it medium-rare, or 15 minutes per 500g for medium. Remove from the oven and rest in warm place for 30 minutes before carving.
Dec 27, 2009
at 10:53 AM
My eyes were like saucers when I saw this show, and decided to make it for our Christmas dinner.
Keeping it simple with goosefat roasters, sprouts, grated horseradish yorkshires & the thin, intense sauce from the joint.
I also made Richard Corrigan's cabernet sauv vinegar red cabbage, but it wasn't needed here.
We had a truly memorable meal, it was everything it looked on the TV.
Obviously the brisket and the sirloin (cooked as medium as I dare! as I rested it longer than I should) are 2 different cuts of meat, but they go incredibly well together.
that brisket:
http://picasaweb.google.com/lh/photo/xA9RdJ2ttboy83kqUL8HHA?feat=directlink
the completed meal:
http://picasaweb.google.com/lh/photo/TB2k9mRpYEDFybA5ewM17w?feat=directlink
& the particularly tasty pear and almond cake to follow:
http://picasaweb.google.com/lh/photo/k8aUijFXpfMhmi3LEOy4Ng?feat=directlink
I've also got the RC every day cookbook!
May 20, 2010
at 02:19 AM
Having always had this boiled, this recipe proved just how good it can be when cooked slowly. It proved to be a real family hit, even my eldest daughter deemed it to be fabulous. So all in all you cannot go wrong with this.