| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Ireland | 4 | Servings | |
INGREDIENTS
| 3 | lb | Sirloin roast |
| 2 | fl | Whiskey |
| 10 | fl | Red wine |
| 1 | oz | Butter |
| 2 | oz | Flour |
| Salt and pepper |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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