Entertaining

Pastrami-spiced beef sirloin with sweet and sour cabbage

Name: Pastrami-spiced roast beef sirloin with sweet and sour cabbage recipe
Yield: 6
Ingredients: 2kg beef eye round; 1/3 cup (80ml) apple cider vinegar (we used Woolworths Macro brand); 2 tbs caster sugar; 2 tsp hot English mustard, plus extra to serve; 1/2 large savoy cabbage, cut into wedges; Extra virgin olive oil, to drizzle; Gherkins, to serve; 1 tbs coriander seeds; 1 tbs black peppercorns; 1 tbs mustard seeds; 1 tbs smoked paprika; 2 tsp smoked salt; 2 tsp ground coriander; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp mustard powder; 2 tbs brown sugar

Rate now

Jump to recipe

by Georgina Esdaile

Food Editor

Mar 23, 2022

The magic of this roast beef is in its spice crust, which evokes our favourite NYC deli meat with its distinctive combination of punchy peppercorns, coriander and other spices.

2kg beef eye round
1/3 cup (80ml) apple cider vinegar (we used Woolworths Macro brand)
2 tbs caster sugar
2 tsp hot English mustard, plus extra to serve
1/2 large savoy cabbage, cut into wedges
Extra virgin olive oil, to drizzle
Gherkins, to serve

Pastrami spice rub

1 tbs coriander seeds
1 tbs black peppercorns
1 tbs mustard seeds
1 tbs smoked paprika
2 tsp smoked salt
2 tsp ground coriander
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
2 tbs brown sugar

Method

1.

For the pastrami spice rub, place coriander seeds, peppercorns and mustard seeds in a small frypan over medium heat and toast for 3-4 minutes until fragrant. Transfer to a mortar and pestle and pound until crushed. Add the remaining ingredients and stir to combine.
2.

Rub spice mixture over beef and chill for 2-3 hours to marinate. Remove from the fridge 30 minutes before cooking, to allow to come to room temperature slightly. Secure with kitchen string.
3.

Meanwhile, preheat oven to 220°C.
4.

Place vinegar, sugar and mustard in a small bowl and whisk to combine. Place cabbage in a large roasting tray and drizzle over the vinegar mixture to coat. Season cabbage, top with the beef and drizzle with oil. Cook for 20 minutes. Reduce heat to 200°C and cook for a further 30 minutes, or until cabbage is tender and beef is medium-rare. Rest for 15 minutes, then slice beef and serve with cabbage, gherkins and extra mustard alongside.