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Ingredients:
1,2 kg beef sirloin tip roast
Salt
Freshly ground pepper
1 teaspoon ground cumin
1 tsp fresh thyme leaves
1 tsp sweet paprika
2 tbs olive oil
120 ml dry red wine
200 ml water
Method:
1. Preheat oven to 200° F. Season the roast on all sides with the salt, pepper, cumin, thyme and paprika. Pat gently to help the herbs adhere. Heat a small roasting pan or large oven-proof skillet with removable rack over medium-high heat.
2. Add the oil. Place meat in pan and sear on all sides until brown, about 3 minutes per side. (Do not turn too soon or the herbs and spices will stick to the pan. However, if that happens, the water that is added before roasting will prevent the seasoning from burning in the bottom of the pan.)
3. Remove the meat from the pan. Add just a little water to the pan. Place rack in pan and roast on top of rack. Place in oven and roast, basting occasionally with the pan juices, until an instant read thermometer inserted in the center registers 130° for rare, about 3 hours. Remove roast from pan; cover lightly with foil and let rest about 15 minutes.
4. Meanwhile, remove the rack from the pan and place over high heat. Add the wine and water and bring to a boil, stirring to scrape up any browned bits in the bottom. Cook until reduced by half, about 4 minutes. Thinly slice the beef across the grain.
5. Serve drizzled with some of the pan juices
Enjoy!
Recommended wine:
Reininger Syrah (2005)
Very black with a nose of intense fruit and minerals. Fascinating: big and fruity in the front, but with an austere finish.
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