2.25 kg sirloin on the bone
100 ml melted dripping or oil
salt
1 litre brown stock
1 bunch watercress
100 ml Horseradish Sauce
100 ml melted dripping or oil
salt
1 litre brown stock
1 bunch watercress
100 ml Horseradish Sauce
method
1. Season the joint and place bone side downwards in a roasting tray. Coat with the dripping and place into the oven at 220°C, reducing the temperature after 20 minutes to 180°C. Baste at regular intervals.
2. When cooked, remove from the roasting tray and retain in a tray, preferably standing on a wire grid, for 20 minutes. Any juices collected should be used for making the gravy.
3. Place the roasting tray on the stove and heat gently, allowing the sediment to settle.
4. Drain off all fat, leaving the sediment in the tray, add the brown stock and simmer gently for a few minutes.
5. Strain through a fine conical strainer into a saucepan. Reboil, skim all traces of fat and season to taste.
6. Arrange the slices of meat slightly overlapping on an oval flat dish, coat with some of the roast gravy and serve garnished with picked watercress.
7. Serve the remainder of the gravy and the Horseradish Sauce in sauceboats.
2. When cooked, remove from the roasting tray and retain in a tray, preferably standing on a wire grid, for 20 minutes. Any juices collected should be used for making the gravy.
3. Place the roasting tray on the stove and heat gently, allowing the sediment to settle.
4. Drain off all fat, leaving the sediment in the tray, add the brown stock and simmer gently for a few minutes.
5. Strain through a fine conical strainer into a saucepan. Reboil, skim all traces of fat and season to taste.
6. Arrange the slices of meat slightly overlapping on an oval flat dish, coat with some of the roast gravy and serve garnished with picked watercress.
7. Serve the remainder of the gravy and the Horseradish Sauce in sauceboats.
serving amount
serves 10
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