Ingredients
- 1.5kg PGI Welsh Beef sirloin joint
- 1 tbsp oil
- Handful thyme and rosemary sprigs, chopped
- 2 garlic cloves, crushed
- Seasoning
- 1 red onion, cut into wedges
- 2 carrots, halved lengthways
- Sprigs of thyme and rosemary
- 1 garlic bulb, halved and brushed with oil
For the glaze:
- 1 glass red wine
- Dash red wine vinegar
- 1 tbsp brown sugar
- 1 tsp malt/yeast paste
- 1 heaped tbsp cranberry sauce
- Handful fresh or frozen cranberries (optional)
- ½ tsp black peppercorns, crushed
- Small carton of ready-made crispy onions, crushed
1 - 3 hours
Cooking Time
25
Prep Time
5+
Serves
- Remove the beef from the fridge 1 hour before cooking and allow to reach room temperature.
- Preheat the oven to 220˚C / 200˚C fan / Gas 7.
- In a small bowl, mix the oil, chopped herbs, garlic and seasoning together.
- Place the onion and carrots in the bottom of a roasting tin to create a trivet. Sit the beef on top and smear the herby mixture over the beef. Add the sprigs of herbs and garlic bulb.
- Place in the oven for 20 minutes.
- Reduce the oven temperature to 180˚C / 160˚C fan / Gas 4 and calculate the remaining cooking time (10-15 minutes per 450g for medium-rare, 15-20 minutes per 450g for medium, and 20-25 minutes per 450g for well done).
- Make the glaze by placing all the ingredients into a small pan and bring to the boil, reduce and simmer until a syrupy consistency.
- When 15 minutes of cooking time is left, pour most of the glaze over the beef and return it to the oven.
- Check to see if the beef is cooked to your liking, remove, brush with the remaining glaze and scatter the crispy onions on top. Allow to rest before carving.
