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Melanie’s Roast Beef Sirloin with Rice

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A nice beef sirloin roast
6-8 baby onions
1 red onion quartered
6 garlic cloves

A paste made out of:
1 tsp ground ginger
½ tsp garlic and herb
1 tsp ground mixed peppercorns (black, white, green, pink and szechuen)
½ tsp mustard powder
1 Tblsp olive oil
1 tsp kosher salt
1 beef stock pot
1 cup boiling water
¼ cup apple cider vinegar

Make slits/pockets in beef and insert garlic cloves (pretty much the norm).
Mix the paste and rub all over beef. Add beef with onions into roasting pan.
Roast in preheated oven at 220 for 10 minutes.
Mix stock pot with boiling water and apple cider vinegar and pour over beef.
Reduce heat to 150 and roast for another 30 minutes to an hour (depending on how medium/rare or well done you like your beef.
As this has no real oil to it, I just removed the beef, and put the roasting pan on a stove top and thickened the gravy with Bisto gravy, and a bob of real butter.

1 ½ cups jasmine rice
1 large cinnamon stick
2 cracked cardamom pods
2 Tblsp coconut oil
1 tsp salt
2 Tblsp lemon juice
¼ cup crispy fried onions (bought from Woolies)
¼ tsp turmeric (My saffron went AWOL)

Bring 2 ½ cups water and washed rice to a boil, add coconut oil, cinnamon and cardamom pods and salt.
Once boiling add lemon juice. Once tender strain and transfer to colander.
Steam and add turmeric and crispy onions. Fluff with a fork once fully steamed.

Prepared, tried and tested by: Melanie Kramar‎

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