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Trimlestown Roast Sirloin (Irish

Trimlestown Roast Sirloin (Irish recipe image
This Trimlestown Roast Sirloin is a classic Irish centerpiece that delivers deep, savory flavors in every bite. The beef is seasoned simply with salt and pepper before being roasted to perfection, developing a beautiful crust. The real magic happens in the gravy, where Irish whiskey and robust red wine are reduced with the pan drippings to create a luxurious, velvety sauce thickened with a butter and flour paste. The result is a tender, juicy roast with a complex, aromatic gravy that pairs beautifully with traditional sides like mashed potatoes or root vegetables. It&# 226;€™s an elegant yet comforting dish perfect for Sunday dinners, holiday gatherings, or any occasion where you want to impress with hearty, home-style cooking.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1320.2
Dietary: Vegetarian
Description
This Trimlestown Roast Sirloin is a classic Irish centerpiece that delivers deep, savory flavors in every bite. The beef is seasoned simply with salt and pepper before being roasted to perfection, developing a beautiful crust. The real magic happens in the gravy, where Irish whiskey and robust red wine are reduced with the pan drippings to create a luxurious, velvety sauce thickened with a butter and flour paste. The result is a tender, juicy roast with a complex, aromatic gravy that pairs beautifully with traditional sides like mashed potatoes or root vegetables. It&# 226;€™s an elegant yet comforting dish perfect for Sunday dinners, holiday gatherings, or any occasion where you want to impress with hearty, home-style cooking.
Ingredients
  • 3 pound Sirloin roast
  • 2 fl Whiskey
  • 10 fl Red wine
  • 1 ounce Butter
  • 2 ounce Flour
  • 1 Salt and pepper
Directions
  1. 1
    Preheat the oven to 180°C (350°F).
  2. 2
    Pat the sirloin roast dry with paper towels and season generously with salt and pepper.
  3. 3
    Place the seasoned roast in a roasting pan.
  4. 4
    Roast in the preheated oven for 1 hour.
  5. 5
    Remove the pan from the oven and pour the whiskey and red wine into the pan around the meat.
  6. 6
    Return the pan to the oven and roast for a further 1 hour, basting the meat once halfway through.
  7. 7
    Remove the roast from the pan, place it on a serving dish, cover loosely with foil, and keep warm.
  8. 8
    Place the roasting pan on the stovetop over medium heat. Skim off excess fat from the meat juices.
  9. 9
    Add water to the pan juices to bring the total liquid volume to approximately 15 oz (450 ml).
  10. 10
    In a small bowl, beat the softened butter into the flour to form a smooth paste (beurre manié).
  11. 11
    Stir a ladleful of the hot pan juices into the butter-flour paste to loosen it.
  12. 12
    Pour the loosened paste back into the simmering pan juices, whisking constantly to incorporate.
  13. 13
    Bring the gravy to a boil, then reduce heat and simmer gently for 2-3 minutes until the flour taste is cooked out and the sauce thickens.
  14. 14
    Taste the gravy and adjust seasoning with salt and pepper if needed.
  15. 15
    If the gravy is too thick, whisk in a little more water until desired consistency is reached.
  16. 16
    Pour the gravy into a serving jug. Serve the roast sliced alongside the gravy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1320.2kcal
% Daily Value *
Total Fat 45.4g70%
Saturated Fat 22.9g115%
Cholesterol 305.7mg102%
Sodium 370.8mg16%
Total Carbohydrate 60.5g21%
Dietary Fiber 7.6g31%
Sugars 2.3g
Protein 107.7g216%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Serving Suggestions:** This rich sauce pairs excellently with jacket potatoes, creamy mashed potatoes, or boiled potatoes. Serve with steamed broccoli, carrots, or other green vegetables.

**Cooking Time:** Adjust roasting times based on the desired doneness. For medium-rare, aim for an internal temperature of 57°C (135°F). Always let the meat rest for at least 10-15 minutes before slicing to retain juices.

**Substitutions:** If you prefer a non-alcoholic version, substitute the whiskey and wine with beef stock and a splash of balsamic vinegar for depth.

Keywords: beef, gravy, irish, main, roast, roasting, sirloin, whiskey, wine, comfort food, dinner, traditional, savory, holiday, pan sauce, red wine, beef roast
Read it online: https://www.chefs-mate.com/recipe/trimlestown-roast-sirloin-irish/