The term baron of beef is more commonly known as top sirloin roast. This thick cut of meat, also known as London broil, centre cut roast or top butt, can be slow-roasted for a tender, juicy result. Cooking length will vary based on the size of the cut and the desired doneness (rare to well-done). For intense flavour, the meat can also be marinated prior to cooking, although the thickness of this cut requires lengthy marination for the flavours to penetrate the meat.
- Skill level:
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Things you need
- Meat thermometer
- Wire rack
- Roasting pan
- Frying pan
- Ingredients (for a 2.27kg. baron of beef):
- 1 cup teriyaki marinade
- 3 tbsp. Worcestshire sauce
- 3 tbsp steak sauce
- 1 meat marinade packet
- 1 gallon plastic zipper lock bag
- 1/2 cup oil
- 1/2 cup vinegar
- Optional ingredients:
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup garlic
- 1 cup red wine
- 3 tbsp onion powder
- 3 tbsp garlic powder
- 3 tbsp cayenne pepper
- 3 tbsp brown sugar
- 3 tbsp paprika
Age the baron of beef. This optional step gives your meat a smooth, tender, flavourful texture. Place the beef in the refrigerator on a wire rack with a tray or plate under it to collect the drippings. Leave the meat in the refrigerator for one to four days, then trim any dried pieces of meat off prior to cooking.
Alternatively, marinate the baron of beef in the refrigerator prior to cooking for a juicy, flavourful cut. For a 2.27kg. baron of beef, mix 1 cup of teriyaki marinade, 3 tbsp of Worcestershire sauce, 3 tbsp of steak sauce and one packet of meat marinade in a plastic bag. Add 1/2 cup each of oil and vinegar, and water sufficient to cover the meat when placed in the bag. Allow the meat to soak in the marinade as long as possible. Alternative marinade solutions include 1/2 cup of soy sauce or honey, 1/4 cup of garlic or 1 cup of red wine. Mix and match to suit your preferences.
Prepare a dry rub for your baron of beef. This can be done for meats that have been aged or marinated, or as a quick flavour fix for an unprepared cut of meat. You can also slice the meat into thin strips, or dry rub the entire hunk of meat. An excellent rub can be made from 3 tbsp each of onion and garlic powder, cayenne pepper (if you like it spicy hot), brown sugar and paprika, with salt and pepper.
Sear the roast in a frying pan, for six to eight minutes, until browned on all sides. This helps seal the juices into the cut, keeping it from drying out while cooking.
Place the baron of beef in the oven on a wire roasting rack or in a crock pot. Cook to the desired doneness in 250 degree Fahrenheit heat until the inside temperature reaches 43.3 degrees Celsius. Turn the oven heat to 260 degrees Celsius and cook until the meat reaches the desired internal temperature. A rare baron of beef with a cold centre will have 125 degree Fahrenheit internal heat; a well-done roast will have an internal temperature of around 73.9 degrees Celsius.
Allow the baron to rest under a foil tent for 20 minutes prior to carving.
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