Recipes, Beef Recipes

Roast bone-in sirloin w/ jerusalem artichokes & shallots

It is usually the fore-rib that gets the vote as the ‘special occasion roast beef’ cut. Here we offer an equally delicious alternative and probably a little bit easier to cook.

Cooking a joint like this on the bone is really the best way to maximise flavour and, I think, makes it that little bit easier to get an even cook throughout the meat — it’ll be all about the rest though. Roasting the jerusalem artichokes and the shallots together offers up a sticky little scenario that’s brilliant with beef. The bone marrow is a naughty little addition.

Roast bone-in sirloin w/ jerusalem artichokes, shallots, crispy bone marrow & cavolo nero

Roast bone-in sirloin w/ jerusalem artichokes, shallots, crispy bone marrow & cavolo nero

Recipe by

Serves 6-8


  • 2.4 kg Sirloin Roast, Bone-in

  • 750g jerusalem artichokes, well cleaned

  • 8 banana shallots, peeled

  • 5 cloves of garlic, gently crushed with the side of a knife 

  • 500g cavolo nero, tough woody ends of the stalks removed

  • 8 sprigs of fresh thyme

  • butter

  • Crispy bone marrow
  • 1 packet of bone marrow rounds (To help draw out some of the blood, the bone marrow rounds will need soaking in cold water, with a pinch of salt, overnight)

  • 500g panko breadcrumbs

  • 2 organic eggs, whisked

  • plain flour, seasoned with a pinch of salt

  • Sauce
  • 700g beef bones

  • 2 carrots, peeled and roughly chopped

  • 2 onions, peeled and roughly chopped

  • 5 cloves of garlic, peeled and crushed

  • fresh rosemary

  • fresh thyme

  • 1 star anise

  • 300ml red wine

  • 1 ltr homemade chicken stock


  • For the sauce:
  • To make a really great sauce, you need plenty of time, so get that on first.
  • Preheat your oven to 200°C.
  • Place your bones on a roasting tray and roast in the oven for 25-30 minutes until lovely and browned.
  • Meanwhile, take a large pan and set it on a high heat, with a tablespoon of olive oil. Add the carrots, garlic, and onions. Season with salt and begin to sweat off the vegetables. Keep on a medium heat and stir regularly, allowing the vegetables to colour a bit as they soften. Keeping a lid on the pan will help to speed up this process — about 20 minutes.
  • Remove the bones from the oven and when the vegetables are soft and coloured, add the bones to the pan. Followed by the red wine. Bring to a boil and simmer for a minute, then add the rosemary, thyme, star anise, and the stock.
  • Bring this up to a boil and then reduce to a simmer and let it bubble away for an hour.
  • Remove from the heat and leave aside to rest for 20 minutes, so the bones can release any last remnants of flavour into the sauce.
  • Pass the sauce through a fine sieve and discard the vegetables.
  • In the same pan, return the sauce to the stove and reduce on a medium heat until the desired consistency and flavour are reached (probably about another hour). The sauce should have body and a deep beef flavour, ever so slightly offset by the wine. Taste for seasoning — I like to add a couple of drops of sherry vinegar (or your vinegar preference of choice).
  • The sirloin:
  • Take the sirloin out of the fridge at least 4 hours before you intend to cook it, so that it can come up to room temperature.
  • Preheat the oven to 210°C.
  • Season the joint well with salt and place it on a roasting tray. Put it in the oven and set a timer for 20 minutes. Then turn the heat down to 150°C and cook for a further 1-1 ¼ hours.
  • Remove from the oven and leave to rest somewhere for at least an hour.
  • Meanwhile:
  • Return the oven to 180°C.
  • Cut the jerusalem artichokes into halves or even thirds for the bigger ones and tip them into a roasting tray.
  • Cut the shallots in half, down the middle, and add them to the roasting tray.
  • Season with salt and then add 3 of the garlic cloves, thyme, and three good knobs of butter. Toss it all together, then put it in the oven for 25 minutes. 
  • Take the tray from the oven and give it a turn with a spoon and return to the oven for a further 20 minutes. Season with a splash of sherry or muscatel vinegar when they come out of the oven.
  • Place a pot of salted water on the stove and bring to a boil.
  • Chop through the leaves of the cavolo nero and blanch them in the boiling water. Drain them in a colander.
  • In a separate pan on a medium heat, add 2 tablespoons of olive oil and the two remaining garlic cloves. Let them fry for 30 seconds, then add the cavolo nero and a pinch of salt. Turn the heat down and cook like this for 10 minutes.
  • For the crispy marrow:
  • Remove the marrow bones from the water. If you push the marrow from one end, you should find that, with a bit of pressure, they just pop out.
  • Cut the marrow pieces into 3, horizontally, ready to pane.
  • In three separate bowls, you will need the breadcrumbs, eggs, and the plain flour.
  • Toss each marrow piece in the flour, then the egg, and finally the breadcrumbs. Repeat the process for all the marrow.
  • Heat your fryer or a pan of oil on the stove to 180°C. Fry the marrow nuggets until crisp and golden, about 3 minutes.


    Remove the sirloin from the bone by running a knife as close to the bone as possible, then carve the meat. Lay it on a large platter with the other bits dotted around the table and get stuck in.