- 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.
Roast sirloin of Welsh Beef with red wine glaze and topped with crispy onions
- Prep time 25 mins
- Cook time 1 hrs 15 mins
- Serves 5+
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