Title: Trimlestown Roast Sirloin
Categories: Meat British
Yield: 4 Servings
| 3 | lb | Sirloin roast |
| 2 | fl | Whiskey |
| 10 | fl | Red wine |
| 1 | oz | Butter |
| 2 | oz | 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.