Trimlestown Roast Sirloin
- 3 lb Sirloin roast
- 2 fl Whiskey
- 10 fl Red wine
- 1 oz Butter
- 2 oz Flour
- Salt and pepper to taste
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.
St Patrick's Day Recipes