Slow Braised Beef Sirloin

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

Ingredients

• 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
  marinate.
• 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.