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Treacle-cured roast sirloin, gravy & thyme salt

Treacle-cured roast sirloin, gravy & thyme salt served on a wooden carving board

Treacle-cured roast sirloin, gravy & thyme salt

Name: Treacle-cured roast sirloin, gravy & thyme salt
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6
Ingredients: 200ml black treacle; 1.2kg boneless sirloin you want a piece that’s like a very thick steak; 1 shallot finely sliced; 3 thyme sprigs plus 2 tsp picked thyme leaves; 2 tbsp plain flour; 150ml red wine; 500ml beef stock

Good Food team

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Serves 6

More effort

Prep: 10 mins

Cook: 2 hrs

Plus up to 24 hrs marinating

A star rating of 5 out of 5.2 ratingsRate

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Lift your average Sunday lunch to the next level with this roast sirloin made with a treacle marinade and a delicious thyme salt gravy on the side

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Ingredients

Nutrition

Units:

MetricUS

200ml black treacle
1.2kg boneless sirloin

you want a piece that’s like a very thick steak

For the gravy

1 shallot

finely sliced
3 thyme sprigs

plus 2 tsp picked thyme leaves
2 tbsp plain flour
150ml red wine
500ml beef stock

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Nutrition: Per serving

kcal458
fat17g
saturates8g
carbs27g
sugars22g
fibre1g
protein43g
salt0.6g

Method

step 1

A day ahead, make the marinade. Mix the treacle with 100ml water until the treacle has dissolved. Lay the meat in a deep-sided dish and cover with the treacle marinade. Pop in the fridge overnight, or better still, up to 24 hrs.
step 2

To cook, heat oven to 90C/70C fan/gas ¼. Remove the beef from the marinade and place on a rack, fat-side up, in a roasting tin. Roast for 1 hr. Meanwhile, pour the marinade into a saucepan, bring to the boil and reduce by half and set aside. Once the beef has had its time and you’re ready to cook your roasties, turn the oven up to 200C/180C fan/gas 6. Roast the beef for 20 mins more, then brush all over with the reduced marinade, then continue to cook for 30-40 mins, checking with a meat thermometer until the middle reaches 55C for pink but bloody and 60C for pink but cooked in the middle. Brush with more glaze as soon as the beef comes out. Leave to rest.
step 3

To make the gravy, remove the rack and place the roasting tray with all the beefy goodness on the hob. Add the shallot and thyme sprigs and warm through, then add the flour to form a paste. Pour in the wine and bubble until reduced, then pour in the stock and simmer for a few minutes, then pass through a fine sieve into a gravy jug. As an optional extra, mash the picked thyme leaves with some flaky sea salt using a pestle and mortar. Slice the beef as thick or as thin as you like. Season with the thyme salt, if using, and serve with the gravy.

Recipe from Good Food magazine, September 2018

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A star rating of 5 out of 5.2 ratings

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