Treacle Cured Roast Sirloin Gravy Thyme Salt Recipes

Steps:

• Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.

Steps:

• Combine the garlic, salt, pepper and rosemary with a mortar and pestle. Press the paste evenly onto the outside of the roast. Place the roast onto a rack in a roasting pan. Use a meat thermometer. Roast at 350 degrees until done. 140 degrees for medium-rare, 155 degrees for medium. Let stand, covered in foil for 15 minutes before carving. Roast will rise approximately 5 degrees after standing (145- for medium rare, 160 for medium) For the Gravy: Remove the roast to a carving board and cover with foil. Meanwhile, pour off fat in the pan and place over medium heat. Add 1/2 cup dry red wine or beef broth and scrape bottom of the pan, loosening any brown bits. Put 6 tablespoons flour in a bowl and add 1/2 cup water and whisk to a paste. Whisk the flour mixture into the pan with the liquid and stir until thickened. Add 1 1/2 cups canned beef broth. Bring to a boil. Boil for 5 minutes, until thickened. Pour into a blender and blend into smooth. Make sure to let is cool slightly and keep the small lid off to let the heat escape. Keep warm until ready to serve.

Steps:

• For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat - 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.
• When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.
• To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.