Roast cured beef Recipe

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6 - 8




45 min


40 min
(plus 40 mins resting time)

Nutrition per portion

Calories 786 kCal 39%
Fat 16g 23%
  -  Saturates 9g 45%

A cheaper cut of meat doesn’t mean you have to compromise on taste. This roast beef recipe uses cured beef sirloin for extra flavour – it’s worth the wait!


  • 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


  • 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.

More Recipe Ideas

Top Tip

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.