Trimlestown roast sirloin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Sirloin roast |
| 2 | fluid ounce | Whiskey |
| 10 | fluid ounce | Red wine |
| 1 | ounce | Butter |
| 2 | ounces | Flour |
| Salt and pepper | ||
Directions
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.