Traditional (1kg sirloin)
Rub meat with olive oil. Season well with salt and pepper (crushed caraway and mustard seeds are nice here too). Place in a roasting tin and cook for 15 minutes at 230C. Turn down to 180C and cook for 25-30 minutes rare, 35-40 minutes medium, Rest for 15 minutes. Carve.
Mustard (1kg sirloin)
Fry one large chopped onion in butter until soft or about 10 minutes. Add to 150g fresh breadcrumbs, 100g wholegrain mustard and egg. Mix well to form a corse paste and place on top of sirloin. Cook for 15 minutes at 230C. Turn down to 180C and cook for 25-30 minutes rare, 35-40 minutes medium, Rest for 15 minutes. Carve.
Pot Roast (1kg topside or silverside)
Splash olive oil into a large pan, add meat and cook on medium until browned on all sides. Remove meat, add 2 sliced onions and 2 clove of garlic, unpeeled. Turn down heat and cook until browned. Season, return mat to pan with 1 stick of chopped celery. 4 quartered tomatoes, 4 quartered carrots, a bunch of thyme, 2 bay leaves, a glass of red or white wine and 150 ml of beef stck. Bring to a simmer, cover with a lid and cook at 150C for 2 hours.
Mrs Beeton's Spiced Beef (500g silverside)
Mix 25g soft brown sugar, 10g Maldon sea salt, 2 bay leaves, 2 cloves and half tsp each of allspice berries, black peppercorns and juniper berries. Rub all over beef, cover with clingfilm and refridgerate for 5 days, turning over once a day. Remove from the fridge and bring to room temperature. Rinse off spices and dry. Heat half tbspsunflower oil in frying pan and brown. Place in roasting tin and roast for 30 minutes at 160C. Leave to cool. Wrap tightly in clingfilm. Leave to chill for 2-3 days. Serve sliced as thinly as possible.