Sugar-Cured Rosemary
Sirloin Top Roast
Yields 8-10 Servings, approximately 3.85
lbs. cooked weight
15 lb. roast
1/2 cup sugar
1/2 cup salt - preferably sea salt
1/2 cup finely chopped rosemary
1/2 cup dried chopped chipotle pepper
The Day Before Serving - Mix ingredients
and rub on meat to encase. Refrigerate.
The Next Day - Preheat oven to 500°
Place an empty, heavy-bottomed roasting pan
in oven. After 8 minutes, remove pan from
oven and add seasoned beef. Place roast in
oven for 10 minutes, then turn meat and sear
the second side an additional 10 minutes.
Reduce oven to 375° and cook until the
meat reaches an internal temperature of 145
for medium rare, approximately 25 minutes.
(Use meat thermometer) Remove from oven and
allow roast to rest for 15-20 minutes before
slicing.
Note: Wendy's
family recipe contains more salt and sugar
than may be appropriate for restricted diets.
However, the salt/sugar/rosemary rub creates
a "crust" which can be trimmed away.
Please use your discretion.
