Roast cured beef
- 900g (2lb) beef sirloin
- 1 tbsp mixed peppercorns (black, green, white and pink) or just black
- 2 sprigs rosemary
- 90g (3oz) light brown sugar
- 45g (1½oz) coarse sea salt
- 1 tbsp olive oil
- To serve:
- 2 heads of garlic
- 2 tsp ready-grated horseradish
- 200ml pot crème fraîche
Sirloin has a thin layer of fat and a strip of sinew on the top. Remove these before rubbing on the cure, if you prefer.
- Crush the peppercorns roughly in a pestle and mortar, then add the rosemary leaves and crush them a little. Mix with the sugar and salt and rub this cure over the meat. Put the meat in a dish so that it fits snugly, cover with cling film and chill for 8-12 hours.
- Set the oven to 200°C/400°F/Gas Mark 6. Slice the heads of garlic in half crossways, put them in a roasting and drizzle with a little oil. Put in the oven to roast for about 45 mins.
- Meanwhile, prepare the beef. Brush the cure off the meat with your hand, then rinse the joint under cold water and dry it with kitchen paper. Rub oil over the meat.
- Heat a griddle or frying pan until very hot. Add the beef, fat-side down, and sear for 2 minutes, then turn it over and sear the other side for 2 mins. Transfer it to the roasting tin containing the garlic and roast for 30-40 mins, depending on how rare you like it. Take the beef out, wrap it loosely in foil and leave it for about 35-45 mins to rest. If you have a meat thermometer, wait until the temperature of the beef reaches 60°C before slicing it.
- When the garlic is browned and soft, remove from oven. Keep 2 halves to serve with the beef; squeeze the soft flesh out of the other 2 halves into a bowl, add the horseradish and squash them together with a fork, then mix in the crème fraiche.
- Potatoes can be roasting while the beef is in the oven and 12 Yorkshire puddings can be cooked in patty tins in the oven, at 220°C/425°F/Gas Mark 7, for about 25 mins, while the beef is resting.
- Slice the beef thinly and serve with the garlic and horseradish cream, roast garlic, roast potatoes, Yorkshire puds and carrots and broccoli.
Nutritional information per portion
- Calories 786(kcal)
- Fat 16.0g
- Saturates 9.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.