Trussing beef before roasting helps retain its shape while it cooks in the oven and stops the meat from spreading. This method can also be used for stuffed and rolled joints of meat to hold them together.
The trussing method works by tying a series of interlinked knots to secure the meat in place. Regular knots won’t work as you cannot achieve the same amount of tension. You will need a roll of butcher's twine for this, which you should be able to pick up from your local butcher.
In this guide, Alyn starts with a bone-in sirloin, cutting away the bones and leaving us with a lovely piece of sirloin ready for roasting. He then trusses the beef for that beautiful shape.
Although there are many benefits of roasting beef in a neat, trussed form, may prefer to roast beef on the bone for its theatricality and flavour. See our guide on how to roast a rib of beef for handy tips for roasting your bone-on beef to perfection.
Once your beef is cooked, there are a plethora of choices for enhancing the flavour of the beef. Marcus Wareing serves his roast beef sirloin recipe with a rich mushroom sauce, perfect if you want a roast with a difference this Christmas.
To keep things traditional, browse our collection of Sunday roast recipes for some inspired side dishes and sauces, or our Christmas side dish recipes if you're cooking up a festive feast.
