Christmas roast Welsh Beef Sirloin with chestnuts, stilton and chives
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Thursday 4th June 2015
- Welsh Beef sirloin joint
- 1 onion, roughly chopped
- 1 clove garlic, crushed
- 6 Welsh Beef sausages, skins removed
- 50g (2oz) dried natural breadcrumbs
- 15ml (1tbsp) oil
- 75g (3oz) vacuum packed peeled chestnuts, chopped
- 75g (3oz) stilton cheese, crumbed
- 30ml (2tbsp) fresh Chives, chopped
- 300ml (1/2pt) mulled wine (optional for gravy)
- Pre-heat your oven to Gas Mark 4, 180˚C, 350˚F. Cooking times: Rare – 20 minutes per 450g (1lb) plus 20 minutes Medium – 25 minutes per 450g (1lb) plus 25 minutes Well done – 30 minutes per 450g (1lb) plus 30 minutes
- Gently heat some oil in a pan and lightly soften the onion and garlic – once softened place in a bowl and allow to cool slightly.
- Once cooled add the Welsh Beef sausage meat, breadcrumbs, chestnuts, stilton and chives and mix together well. Shape half of the mixture into small sausages.
- With the sausage shapes complete, take a sharp knife and make a small slit in the joint of Welsh Beef – cut into the fat pocket. Take small spoonfuls of the stuffing and press it into the pocket that you’ve just created.
- Next, it’s time to weigh the joint and calculate the cooking time using the method above.
- Once you’ve made the calculations, place the joint in a shallow foil lined roasting tray and cook for the calculated time.
- When the joint is 30 minutes away from being cooked, place the stuffing ‘sausages’ into the oven.
- Remove the cooked joint from oven and allow to stand for at least 10-15 minutes.
- Pour all of the juices into a small pan along with the mulled wine and reduce.
- Serve thick slices of the Welsh Beef with stuffing, Yorkshire puddings and seasonal vegetables.