Trimlestown Roast Sirloin
Cuisine: Irish
Author: Kitchens
  • 3 pounds sirloin roast
  • 2 fluid ounces Irish whiskey
  • 10 fluid ounces red wine
  • 1 ounce butter
  • 2 ounces flour, all-purpose
  • salt and pepper
  1. Preheat oven to 180C/350F.
  2. Wipe meat, season and place in a roasting pan. Place pan in oven and cook for one hour.
  3. 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.
  4. 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.
  5. Simmer gently for 2-3 minutes to cook flour. Correct the seasoning.
  6. If the sauce is too thick, add a little more water. Serve separately in a gravy boat.
  7. Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich.
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