spanish roasted beef recipe, galician beef Spanish Meat Recipes 5 1 5 0

Roast Galician Sirloin of Beef, Caramelised Carrots, Braised Shallots and Sherry Juices

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

The perfect Sunday lunch dinner of Roasted Galician sirloin of beef, served with roasted veggies, braised shallots and pan juices made with amontillado sherry. A traditional British dish with Iberian flavour.

45 mins

6 people

Ingredients
Method

1Kg Galician sirloin of beef, rolled and tied up (ask your butcher)
200g chantenay carrots
18 baby Desiree potatoes, scored thinly with a sharp knife
Olive oil
Salt and pepper
For the braised shallots:
8 banana shallots, peeled and cut in half lengthways
2 tbsp of olive oil
1 tbsp of diced unsalted butter
100ml amontillado sherry
100ml beef stock
For the sherry sauce:
1 carrot, roughly chopped
1 small onion, roughly chopped
1 stick of celery, roughly chopped
3 garlic cloves, cut in half
200ml amontillado sherry
400ml beef stock
1 bay leaf
8 sprigs of fresh thyme
1 tbsp of diced unsalted butter

Pre-heat your oven to 200°C/400°F/Gas Mark 6.
In a large roasting tin, heat 2 tablespoons of oil and brown the rolled sirloin on all sides, it takes about 3 to 5 minutes on a moderate heat. Season with salt and pepper and set aside.
In the same roasting tin, add another tablespoon of the oil and fry the roughly chopped carrot, onion, celery and garlic on a medium heat, stirring the bottom of the pan to scrape the caramelisation for about 5 to 8 minutes. Once the vegetables are nicely brown and caramelised, season with a pinch of salt and remove the roasting tin from the heat.
To prepare the carrots and potatoes, place them on a baking tray with a good drizzle of olive oil, season with salt and bake in the oven for 20 minutes.
For the braised shallots, in a medium-sized frying pan, heat the oil and butter and fry the shallots for about 3 minutes on each side until golden brown. Add the sherry and reduce by half, add the beef stock and bring to the boil. Cover the pan with tin foil and bake in the oven for 10 minutes.
Place the rolled sirloin on top of the browned vegetables and roast for 20 minutes for rare, 25 minutes for medium rare, 30 minutes for medium or longer if you want it well done. Remove from the oven and allow the beef to rest on a plate covered with tin foil for about 10 minutes.
To make the sauce, place the roasting tin with the roasted vegetables on a moderate heat, add the bay leaf and a couple of sprigs of thyme and fry for a couple of minutes. Add the sherry and deglaze the pan, scrapping the bottom of the tin with a wooden spoon. Reduce the sherry by half, add the beef stock and reduce by half again. Check for seasoning and strain the sauce through a fine sieve, making sure your press all the roasted vegetable so you squeeze all the juices out. Return the sauce to a pan set on a low heat, pick the leaves from the rest of the thyme sprigs and add to the sauce, add the last tablespoon of diced butter and mix well.
To plate the dish, remove the strings tying the beef and carve thin slices of the beef onto each plate, garnish with the braised shallots, roasted carrots and potatoes and spoon some sherry juices.

Ingredients

1Kg Galician sirloin of beef, rolled and tied up (ask your butcher)
200g chantenay carrots
18 baby Desiree potatoes, scored thinly with a sharp knife
Olive oil
Salt and pepper
For the braised shallots:
8 banana shallots, peeled and cut in half lengthways
2 tbsp of olive oil
1 tbsp of diced unsalted butter
100ml amontillado sherry
100ml beef stock
For the sherry sauce:
1 carrot, roughly chopped
1 small onion, roughly chopped
1 stick of celery, roughly chopped
3 garlic cloves, cut in half
200ml amontillado sherry
400ml beef stock
1 bay leaf
8 sprigs of fresh thyme
1 tbsp of diced unsalted butter

Method

Pre-heat your oven to 200°C/400°F/Gas Mark 6.
In a large roasting tin, heat 2 tablespoons of oil and brown the rolled sirloin on all sides, it takes about 3 to 5 minutes on a moderate heat. Season with salt and pepper and set aside.
In the same roasting tin, add another tablespoon of the oil and fry the roughly chopped carrot, onion, celery and garlic on a medium heat, stirring the bottom of the pan to scrape the caramelisation for about 5 to 8 minutes. Once the vegetables are nicely brown and caramelised, season with a pinch of salt and remove the roasting tin from the heat.
To prepare the carrots and potatoes, place them on a baking tray with a good drizzle of olive oil, season with salt and bake in the oven for 20 minutes.
For the braised shallots, in a medium-sized frying pan, heat the oil and butter and fry the shallots for about 3 minutes on each side until golden brown. Add the sherry and reduce by half, add the beef stock and bring to the boil. Cover the pan with tin foil and bake in the oven for 10 minutes.
Place the rolled sirloin on top of the browned vegetables and roast for 20 minutes for rare, 25 minutes for medium rare, 30 minutes for medium or longer if you want it well done. Remove from the oven and allow the beef to rest on a plate covered with tin foil for about 10 minutes.
To make the sauce, place the roasting tin with the roasted vegetables on a moderate heat, add the bay leaf and a couple of sprigs of thyme and fry for a couple of minutes. Add the sherry and deglaze the pan, scrapping the bottom of the tin with a wooden spoon. Reduce the sherry by half, add the beef stock and reduce by half again. Check for seasoning and strain the sauce through a fine sieve, making sure your press all the roasted vegetable so you squeeze all the juices out. Return the sauce to a pan set on a low heat, pick the leaves from the rest of the thyme sprigs and add to the sauce, add the last tablespoon of diced butter and mix well.
To plate the dish, remove the strings tying the beef and carve thin slices of the beef onto each plate, garnish with the braised shallots, roasted carrots and potatoes and spoon some sherry juices.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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