Beef – sirloin
This beef steak is cut from the lower portion of the ribs; sirloin is a cheaper cut as the muscles still do quite a bit of work, so it's not as tender as some other steak cuts; the sirloin is divided into several types of steak, with the top sirloin being the most prized.
If you want to serve the roast meat of old England for a special occasion, it’s best to get as large a joint as possible. The perfect roast includes a lovely crusty outside and lots of tender, succulent meat within. My advice is to buy a decent-sized piece of sirloin for a special occasion, and otherwise a double rib joint (which as it happens is next door, anatomically). When you buy a piece of sirloin, make sure it contains the eye or undercut, which some butchers take out and sell as fillet steak (which it is). A decent joint of sirloin on the bone will weigh 4-5 lb (2-2.5 kg). If you are worried that your family is too small to cope with a large joint, bear in mind that good roast beef is delicious cold with chutney and jacket potatoes, and minced it makes lovely cottage pie.
Makes 8 x 175-200g bags for the freezer
Once portioned and frozen, simply defrost when you need it to make Lasagne al Forno, Baked Macaroni Pie or Spaghetti Bolognese
Make sure you source the best possible beef you can for this recipe - it will make all the difference. What could be more enjoyable for a Sunday lunch gathering?
The one thing we have profoundly to thank French classic cookery for is the creation of steak au poivre. Good, beefy steak, fragrant peppercorns and red wine are a most sublime combination. Don't be tempted to think that naff restaurants that serve s
No not bread sarnies. These are slices of sticky, fragrant marinated steak, served wrapped in lettuce leaves.
Not for nothing do the French refer to the British as 'les rosbifs' - this superlative roast, with traditional trimmings of Yorkshire pudding and horseradish, sums up the best of our classic dishes.