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Individual Roast Beef with Bitter Onions

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Gary Rhodes

Published 1999

  • About

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

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