Poor sirloin, roast beef recipe in the oven

Today we are going to prepare the poor sirloin, a recipe for roast meat in the oven. It is a very tasty and inexpensive piece, the cannon calf shoulder, popularly known as the poor sirloin or the butcher piece. Any professional in the meat industry will be able to remove this tasty and tender cut without any problem and then you will only have to follow our instructions so that the meat is well roasted and in its right place, for the joy of your whole family.

If you want to complete the dish with some balsamic mushrooms and a little cooked white basmati rice, you don't need more to feed five or six people, with a very economical cut that is worth ordering from your usual meat supplier. Try it and you will see how much you like it. The reason that it is cheaper than the classic beef or beef sirloin, is that the shoulder has a rib in the central area that makes the fillets a little ugly. This nerve can be removed without problem when eating the meat, although after cooking this piece, it is not even necessary to do it because it is tender.


For 6 people
  • Espaldilla (piece of veal meat) 1.2 kg
  • Spanish sauce
  • Garnish mushrooms
  • Basmati rice for garnish
  • Onion
  • Salt and pepper to taste
  • Dijon mustard optionally, 2 tablespoons

How to make sirloin of the poor

Difficulty: medium
  • Total time 2 h 10 m
  • Elaboration 10 m
  • Cooking 2 h
  • Repose 20 m

To make this poor sirloin recipe, we are going to ask the butcher to cut the barrel piece of the shoulder for us so that it keeps its shape well during roasting and thus looks more like a sirloin, cylindrical in shape. When buying the piece, ask for the highest part, since the barrel of the shoulder is decreasing in thickness because it has a slightly conical shape.

We begin by browning the surface of the meat well, lightly seasoned, in a frying pan over a very high heat. This will give us a golden crust that will add more flavor to the sauce, thanks to Maillard's reactions. On the other hand, we chop an onion in julienne and leave it in a baking dish, to which we add a little olive oil and a pinch of salt. On that bed, we place the piece of the poor sirloin and roast it in the oven.

So that our meat is well cooked, very tender and at the same time flushed inside, we are going to cook it with the oven low, at about 130ºC with steam function for 1 hour and 45 minutes. If you do not have a steam function, you can put another tray under the one you use to cook and fill this second tray with water so that there is a humid environment inside the oven.

After cooking, we raise the meat to the top of the oven and heat stroke at 230ºC for 5 minutes to finish caramelizing and browning the meat surface and making it more appetizing. When finished, remove the meat and wrap it in aluminum foil, letting it rest for about 20 minutes before cutting it. Thus the juices will be well distributed in the piece and will not bleed when filleting it.

With the onion and the juices that have been left in the source crushed, and a little Spanish sauce we can make an excellent sauce for meat, thus completing this delicious snack ideal for family gatherings and celebrations.

With what to accompany the poor sirloin

You can accompany this poor sirloin recipe with any garnish you like, such as a good mashed potato or as I did, some balsamic mushrooms and a basmati rice cooked in white. You will not need anything else to cheer the staff.

Tags:  Fish Meats And Birds Desserts 

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