Individual Roast Beef with Bitter Onions

Roast meats were always big joints in the past, placed on the spit and roasted in front of the fire. You can keep the meat here as a whole joint, but occasionally I do like to cut bigger joints into separate portions, as here. Firstly they cook a lot quicker, and it’s nice to have your own ‘roast’.

It’s best to buy a 900 g (2 lb) piece of sirloin. This will ensure a virtually sinew-free cut. You should also trim away any excess fat, keeping the joint lean. All you need to do now is