This recipe for beef sirloin has a  glaze of beer and fruity redcurrant or quince jelly that is really easy to make. To make it a proper traditional Sunday roast don’t  forget these delicious herby Yorkshire puddings.

Allow about 15 minutes preparation time and 1 hour 30 minutes for the cooking. Quantities in the recipe below will be for six people.

Ingredients For Glazed Beef Sirloin

1 x 1.25kg boneless sirloin or topside joint from Morley Butchers
Salt and freshly milled black pepper
3 red onions, peeled and cut into wedges
12 fat garlic cloves, unpeeled
120ml/6tbsp good quality beer
45ml/3tbsp rowanberry, quince or redcurrant jelly
225g/8oz plain flour, sieved
Pinch salt
10ml/2tsp English mustard powder
3 eggs, beaten
10-15ml/2-3tsp fresh thyme leaves or 5ml/1tsp dried thyme leaves
300-400ml/10-14floz milk
Sunflower oil, for cooking

Cooking Method For Glazed Beef Sirloin

Pre-heat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Place the sirloin joint on a metal rack in a large non-stick roasting tin. lightly oil the meat and season well with the salt and pepper. Place the  joint into the middle of the oven and open roast for the preferred calculated cooking time. From time to time during cooking continue to baste the joint with the beef juices from the roasting tin.

Whilst the meat is cooking you can prepare the herby Yorkshire puddings; place the flour, salt and mustard powder in a large bowl. Whisk in the beaten egg, thyme and enough milk to produce a smooth thick batter, about the consistency of double cream. Leave the batter to rest for at least 30 minutes.

  • To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes
  • To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

30-40 minutes before the end of cooking remover the joint and rack from the tin, add the red onions and garlic to the base of the tin in the cooking juices. If its looking very dry add a little water then position the beef on top of the vegetables.

When the cooking time has elapsed remove from the oven, place on a warm dish, cover with foil and and leave it to rest for 20 minutes. Turn up the heat so you have a hot oven to cook your Yorkshire puddings. Whether you are cooking individual portions or one large pudding heat the oil in the pan before adding the batter. Cook for about 20 minutes.

Serve with some roast potatoes, gravy and seasonal veg.

This glazed shoulder of lamb  recipe comes from Simply Beef & Lamb pay them a visit for more tasty recipes