Serves: 8
The key to this recipe is the quality, so Make Sure it’s Manx when ordering from the butcher or supermarket!
Ingredients:
- 1 sirloin of Manx beef off the bone, weighing 2.5kg
- 1 onion, peeled and sliced
- 1 level dessertspoon mustard powder
- 1 level dessertspoon Laxey Mills plain flour
- 1 tablespoon of dried oregano or rosemary
- Freshly milled black pepper
Instructions:
1. Bring the joint out of the fridge an hour before cooking. Preheat the oven to 465°F /240°C/gas 9. Combine the mustard powder, flour and dried herbs then dust this all over the surface of the fat, and finally season with some freshly ground pepper. This floury surface will help to make the fat very crusty. Place the joint in the oven with the sliced onions underneath. After 20 minutes turn the heat down to 375°F/190°C/gas 5, and continue to cook for 15 minutes per lb (450 g) for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done.
2. While cooking, baste the meat with the juices three or four times. To see if the beef is cooked to your liking insert a thin skewer and press out some juices: the red, pink or clear colour will indicate to what stage the beef has cooked.
3. Remove the cooked beef to a board but leave it to rest for at least 30 minutes before carving, you can cover with tin foil to keep it warm. This resting period allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve.
4. Serve with Yorkshire puddings and roast potatoes. The juices from the meat can be collected and added to a gravy.
If you have any leftovers, the beef is delicious served cold in a sandwich.
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