You will need
2 kg of well matured rolled sirloin
2 T (30 ml) Ina Paarman’s Garlic Pepper Seasoning
2 onions, roughly chopped
2 cups (500 ml) water
meat Thermometer – essential equipment
pan with meat drippings and onion
1 wine glass of red wine (optional)
2 cups (500 ml) boiling water
1 x 25 g Ina Paarman’s Liquid Beef Stock
1 T (15 ml) Ina Paarman’s Brown Gravy Powder
2 T (30 ml) cold water
a splash of well aged balsamic vinegar or a good squeeze of lemon juice
Remove the meat from the fridge and rub with a generous coating of Garlic Pepper Seasoning. Drizzle with olive oil. Cover with cling film and leave to stand at room temperature for 1 hour.
Position oven shelf two slots below the middle position.
Preheat oven to 140°C.
Place cut up onions and water in a roasting pan. Put the meat on a trivet or rack that fits on top of the pan. Insert meat thermometer into the centre of the thickest part of the roast.
Roast open for about 1 hour until the temperature on the thermometer reads 60°C (140°F) for rare.
Remove the pan from the oven. Lift off the rack (don’t wash the pan!) and cover the meat snugly with foil. Leave to rest for at least 30 minutes on a wooden board to give the juices time to settle. The meat will stay warm, covered like this for 45 minutes, so don’t panic and rush. It gives you time to make gravy, bake the Mini Yorkshire Puddings with Roast Beef and Caramelised Onions and rev up the roast potatoes.
When serving the meat need not be boiling hot, as long as the gravy is piping hot and the dinner plates are warm.
Remove the onions with a slotted spoon. Add the wine to the pan drippings. Place pan over high heat on top of the stove and boil vigorously while scraping up the brown bits. The wine needs to be reduced for about 5 minutes. Add the boiling water, squeeze in the sachet of Liquid Beef Stock. Mix the Brown Gravy Powder with the cold water and add. Boil to thicken slightly. Add balsamic vinegar or lemon juice to balance the flavours. Taste for seasoning.