Roast beef sirloin

Beef and Lamb SA
6 servings Prep: 12 hrs 30 mins, Cooking: 1 hr 30 mins
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A beef roast that is flavoured with a spicey rub, seared and roasted in the oven. Serve thin slices of roast beef with a roasted beet, goats’ cheese and walnut salad

By Independent Contributor November 20 2023
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Ingredients (15)

1.3 - 1.5 kg Beef Sirloin
100 g lard — beef fat or fatty bacon, cut into ½ cm wide strips and frozen
3 tbsp dukkha seasoning — see notes
2 garlic cloves — minced
1 tbsp Kosher salt
2 tbsp butter — or ghee, melted
1/2 cup walnuts — chopped
2 medium beetroots
2 tbsp olive oil
60 g soft goat’s cheese
1 tsp salt
1/2 tsp black pepper — freshly ground
2 tbsp apple cider vinegar
1 cup rocket
2 tbsp fresh chives — chopped
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Prepare the beef [Larding]

Larding is the process of threading strips of fat or smaller pieces of fat/ lard or bacon between the meat fibres. As the meat is cooked this fat melts and keeps the meat moist on the inside. If the fat has been coated with herbs or spices before threading it through the meat it is another method of adding extra flavour to the dish.

Place the meat on a chopping board. Remove the frozen lard from the freezer
and roll in 1 tablespoon of the dukkha seasoning.

To lard the meat you need a special larding tool / larding needle, it has a
concave shape and allows one to place strips of fat/peel/vegetables in the
roast. If you don’t have such a tool, make small holes in the meat with a
sharpening steel or the tip of a knife inserting the strips by hand. Use the larding
needle to insert the spicey fat into the meat at intervals following the natural
muscular lines of the meat.

Mix the remaining 2 tablespoons of dukkha seasoning, minced garlic and salt
together to create a spicey rub for the roast. Rub all over the roast. Place the
roast on a large plate and refrigerate uncovered at least 3 hours or preferably
overnight. Remove from the refrigerator at least an hour before cooking.

Prepare the lamb

Position the oven rack in the middle of the oven and place a roasting pan on
the rack and heat the oven to 220°C. Spritz the roast with olive oil. Transfer
the roast, fat side down, to the preheated pan and roast, turning until it has
browned on all sides, 10 to 15 minutes.

Reduce the temperature to 150°C. Remove the roast from the oven and turn
the roast fat side up. Coat the roast with the melted butter. Return to the oven
and roast until an internal temperature of 50°C is reached on an instant read
thermometer, about 50-70 minutes.

Remove the roast from the oven and transfer to a cutting board, cover loosely
with foil and leave to rest for 20 minutes. Resting the meat provides a more juicy
roast. Slice thinly and serve with the beetroot salad.

Doneness of a beef roast are medium-rare when the internal temperature is
55°C, 60°C for medium, and 70°C for well done.

Prepare the salad

Preheat the oven to 135°C. Spread walnuts onto a baking sheet and toast in
the preheated oven until golden brown, about 45 minutes, stir the nuts to
prevent them from burning. Remove the nuts from the oven and set aside.
Increase the oven temperature to 190°C.

Wrap the beets in aluminum foil and place it into an oven-safe dish and bake
beets until just turning tender, about 45 minutes. Remove from the oven.

Leave the beets in the aluminum foil and let cool for 15 to 30 minutes. Unwrap
the beets and peel with a sharp paring knife. Slice the beets into thick slices
and arrange on a serving plate in a single layer.

Crumble the goat’s cheese over the beets. Season with salt and pepper.
Drizzle vinegar over top and garnish with rocket and chives.


You can use store-bought dukkha seasoning or make your own: by toasting, mixing and blending 1/4 cup hazelnuts, 1/4 cup macadamia nuts, 1/4 cup sesame seeds, 1 1/2 Tbsp coriander seeds, 1 1/2 Tbsp cumin seeds, 1/2 tsp black peppercorns, 1/2 tsp smoked paprika, 1/4 tsp sugar and 1/4 tsp salt.

Beef and Lamb SA is the consumer education function of the Red Meat Industry Services (RMIS).

Recipe developed by Prof. Gerrie Du Rand. Photography by Michelle Parkin. Styling by Caro Alberts.


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