INGREDIENTS

INSTRUCTIONS

Wipe the beef with a clean damp cloth and let it stand at room
temperature for an hour or so. Pre-heat the oven to its hottest
setting - 250C/gas 8. Cut the garlic into fine slivers and break the
thyme into tiny sprigs. With the point of a knife make small deep  cuts
all over the surface of the beef.  Insert a sliver of garlic and a
sprig of thyme in each cut, pushing  them well into the joint with a
knife. Season the beef with salt and  freshly ground black pepper.
Heat the roasting tin over a flame and seal the beef on all sides.
Remove from the tin.  Put bones and roughly chopped onion in roasting
tin, and using them  as a trivet, sit the sirloin of beef on top, ready
for roasting.  Roast the skin side up in the hot over for 20 minutes
until the beef  has browned. Baste with any fat which has escaped.
Turn down the oven temp to 220C/gas 6 and continue roasting for a
further 50 minutes to 1 hour 10 minutes until beef is medium rare.  You
will have to test the beef as you go because I find the standard  times
generally given do not take account of the thickness of the  sirloin.
The larger the diameter of the piece the longer it will  take. As a
rule of thumb allow ten minutes per pound for medium beef.  Insert a
skewer into the middle of the joint. Hold for a count of 10  then touch
your top lip with the skewer point. If it is warm and the  juices run
deep pink, it is done. (For well done beef the skewer will  be hot and
the juices almost clear.)  Remove the joint from the roasting tin and
set on a dish in a warm  place for 1/2 hour to settle the joint. The
juices will settle back  into the meat and the muscle will relax,
making the sirloin more  tender to carve and eat.  Gravy: Pour off all
but 2tbsp of the beef dripping, leaving behind the  meaty juices and
browned onion. Remove the bones and keep on one side.  Sprinkle the
flour into the tin to absorb the beef juices.  Gradually add the red
wine, scraping up all the meaty juices which  have seeped from the
beef. Gradually whisk in the stock and bring to  the boil. Pour in any
juices which have seeped from the beef.  Add the bones back to the
gravy and continue to bubble away to remove  as much flavour as
possible from the juice-encrusted bones. Check  seasoning, strain into
a gravy boat to serve.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10845
Calories From Fat: 1316
Total Fat: 150.5g
Cholesterol: 0mg
Sodium: 18013.7mg
Potassium: 4938.5mg
Carbohydrates: 2256g
Fiber: 136.7g
Sugar: 590.4g
Protein: 196.7g