Posted by: marthabernie | January 14, 2013

Where Did Sirloin Come From?

I am always interested in how terms are coined and how phrases come to mean something other than what they originally meant.  I read the other day that our “sirloin” beef cut has a very old origin going back to King James I of England.    King James I of England was actually King James VI of Scotland as well.  If you want to read more about the son of Mary, Queen of Scots, Wikipedia has a great bio.  But back to the beef…legend has it that King James became so enthusiastic about a loin roast of beef that he dubbed the roast, “Sir Loin,” and the name has stuck through the centuries!

My favorite way to cook a sirloin roast is to make a paste of Worcestershire sauce, salt, white pepper and garlic powder.  About 2 tablespoons of the sauce, one teaspoon of salt, 1/2 teaspoon white pepper, and one teaspoon of garlic powder (crushed garlic can also be added).  If the paste is a little too thick, add a few drops of Worcestershire until it is runny enough to coat the top of the roast.  I also put salt, pepper and garlic powder on the other surfaces of the roast in moderation before putting it in the oven, but the entire top of the roast should be covered in the Worcestershire paste.


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