Meat's

Trimlestown Roast Sirloin (Irish)

Servings: 4

• 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.