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or pot roasting
cream and cep gratin
Seal in a pot with some wine and a little vinegar and braise for a few hours until tender
"Cooking salt beef needs to be approached with patience
Rolled Sirloin of Beef Roast lamb-steaks or pot roastingRolled Sirloin of Beef, The King of Roasting Joints Rolled sirloin of beef is rightfully hailed as the king of roasting joints. Cut from the saddle of the carcass, between the rump and fore rib, this classic joint is a staple of the Sunday roast and a show stopping centrepiece for any special occasion. At Swaledale, we take this exceptional cut a step further. Our traditional dry ageing process improves tenderness and deepens the beefs naturally rich
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