How To Make Treacle-Cured Roast Sirloin, Gravy & Thyme Salt
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Serves:
Ingredients
- 1.5 kg sirloin roast
- 4 tbsp treacle
- 2 tsp salt
- 1 tsp black pepper
- 2 onions, peeled and quartered
- 2 carrots, peeled and chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- 500 ml beef stock
- 2 tbsp flour
- Thyme salt (1 tbsp fresh thyme leaves + 1 tsp salt)
Instructions
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Preheat the oven to 180°C (350°F).
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In a small bowl, mix together the treacle, salt, and black pepper. Rub the mixture all over the sirloin, ensuring it is evenly coated.
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Place the onions, carrots, garlic, and bay leaf in a roasting pan. Place the seasoned sirloin on top.
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Roast in the preheated oven for 1 hour for medium-rare or adjust the cooking time according to your preference.
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Remove the sirloin from the pan and let it rest for 10 minutes before slicing.
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While the sirloin rests, make the gravy. Strain the juices from the roasting pan into a saucepan.
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Heat the pan and stir in the flour to make a roux. Cook for 2 minutes, then gradually add the beef stock while whisking continuously.
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Bring the gravy to a simmer and cook for a few minutes until thickened.
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Sprinkle the thyme salt over the sliced sirloin and serve with the gravy.
Nutrition
- Calories : 380kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 94mg
- Sodium : 1324mg
- Total Carbohydrates : 23g
- Dietary Fiber : 2g
- Sugar : 15g
- Protein : 39g
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