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Trimlestown Roast Sirloin (Irish)
Exported from MasterCook
|Serving Size : 4
3 pounds Sirloin roast
2 fluid ounces Whiskey
10 fluid ounces Red wine
1 ounce Butter
2 ounces Flour
Salt and pepper
Preheat oven to 180C/350F. Wipe meat, season and place in a roasting pan.
Place pan in oven and cook for one hour. Add the whiskey and wine to the pan.
Cook for a further hour, basting once more. Remove the roast from the pan, place on a serving dish and keep warm. Pour off excess fat from the meat juices, adding water to bring to about 15 oz. Beat the butter into the flour to form a smooth paste.
Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil.
Simmer gently for 2-3 minutes to cook flour. Correct the seasoning. If the sauce is too
thick, add a little more water. Serve separately in a gravy boat. Jacket or mashed potatoes,
and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich.