My ex headchef would melt a 1lb of beef dripping then would paint a layer of the joint, then when the dripping set hard he would re do it, znd would carry untill all that was on the joint The end result was out of this world,I won't cook beef any other way it kinda self basted
The sirloin is too big to cook medium. Once you got medium in the middle, the outer layer is obviously too hard. This size of sirloin is wasting the sirloin money you paid
My ex headchef would melt a 1lb of beef dripping then would paint a layer of the joint, then when the dripping set hard he would re do it, znd would carry untill all that was on the joint
The end result was out of this world,I won't cook beef any other way it kinda self basted
backing music I.D?
AHH, got confused. You said 230°c at the beginning then you 130°c when you out it in the oven.
He also said blood dribbling out.......Blood lol
it's high heat to start with, wanna seal the outside and let the inside cook slowly, 230 for 20mins and 180 for 10 mins every 500 grams ...
😋👍🏻🇬🇧
For people who want it a little bit more well done an extra 15 or 20 mins per 500g?? 🤣 it’s gunna come out black
He meant '15 or 20mins', I think he said 'extra' by accident..
The sirloin is too big to cook medium. Once you got medium in the middle, the outer layer is obviously too hard. This size of sirloin is wasting the sirloin money you paid
Compare with how much you paid for that sirloin, the result is not worth of it