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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.