Slow Braised Beef Sirloin

30 April 2021

Slow down this season with our Slow Braised Sirloin – flavoured with earthy green herbs, slightly charred
and topped with a sweet and sour cucumber pickle. Pair with a glass of Warwick Professor Pitch Black
and get cozy!

Preparation time: 15 minutes | Cooking time: 1 hour | Serves 6

  • 10g of coriander and thyme each
  • 1.2kg sirloin
  • 60ml olive oil
  • Sea salt, to taste
  • Freshly ground black pepper
  • 400g tinned tomatoes, chopped
  • 80g butter
  • 5g flat-leaf parsley and coriander each, finely chopped
For the quick cucumber pickle
  • 150ml apple cider vinegar
  • 1 tbsp castor sugar
  • 1 small cucumber, thinly sliced
To serve
  • Crème fraîche and toasted pita
How to make it
  • Place the coriander and thyme in a large baking tray to form a bed. Place the sirloin on top of
    this. Drizzle with olive oil and season with salt and pepper. Add the chopped tinned tomatoes to
    the baking tray and a knob of butter. Place in a preheated oven of 160 °C and cook for 30 – 40
    minutes, or until medium-rare.
  • Turn the oven to grill for the last 7 – 10 minutes, to slightly char the fatty part on top.
  • In the meantime, place the vinegar, castor sugar and cucumber in a small bowl and leave to
  • Once the sirloin is cooked, slice it thinly and sprinkle with a final dash of salt. Place on a large
    platter. Mix the chopped parsley and coriander into the tomato sauce left in the baking tray and
    pour over the meat.
  • Serve with the cucumber pickle, toasted pita, crème fraîche and a glass of Warwick Professor Pitch Black.