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    Spiced sirloin of beef with black garlic

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    Spiced sirloin of beef with black garlic

    • Preparation time: 15 minutes, plus marinating and resting
    • Cooking time: 1 hour 40 minutes - 2 hours 10 minutes
    • Total time: 1 hour 55 minutes - 2 hours 25 minutes, plus marinating and resting

    Serves: 8


    2 tsp Chinese five spice
    2 tbsp Bart Black Garlic Paste
    1 tbsp clear honey
    1 tbsp dark soy sauce
    Waitrose & Partners No.1 Dry Aged Sirloin of Beef Roasting Joint (about 1.3kg)
    3 tbsp olive oil 
    5 red onions, halved
    1 tbsp plain flour
    500ml beef stock


    1. In a bowl, combine the Chinese five spice, garlic paste, honey and soy sauce. Lightly season the beef, then rub over 1 tbsp oil followed by the spice mixture. Set aside at room temperature for 30 minutes.

    2. When ready to cook, preheat the oven to 200˚C, gas mark 6. Put the onions in the base of a deep roasting tin, toss with 1 tbsp oil and season. Sit the beef on top, drizzle over the remaining 1 tbsp oil and roast for 20 minutes. Reduce the oven to 180˚C, gas mark 4, cover with foil and cook for 45-50 minutes for medium- rare (cook for an additional 15-30 minutes if you’d prefer it well done). If you have a meat thermometer, the beef should reach 55˚C for medium-rare or 70˚C for well done. Remove the beef from the oven and transfer to a serving dish, cover with foil and leave to rest for at least 45 minutes (or up to 1 hour).

    3. Meanwhile, skim off any fat from the roasting tin, leaving behind the meat juices and onions. Put the tin on the hob over a low heat, whisk in the flour and cook for a few minutes, stirring. Tip into a pan and gradually whisk in the stock, just a little at a time, until you have a thin gravy. Bring to the boil, then simmer for 15-20 minutes until the gravy is your desired consistency; season. Pour through a fi ne sieve, pressing the onions to extract as much fl avour as possible before discarding them. Carve the beef according to pack instructions; serve with the gravy and your choice of side dishes.

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    This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue


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