Trimlestown Roast Sirloin

Named after Trimlestown Castle in County Meath, this Irish roast takes a simple sirloin and turns it into a proper Sunday dinner. The meat roasts for the first hour plain, then whiskey and red wine go into the pan for the second hour, creating a boozy, deeply savory braising liquid that bastes the roast as it finishes.

The pan sauce comes together using beurre manie: butter beaten into flour to form a smooth paste, then whisked into the deglazed pan juices. It thickens into a glossy, rich gravy without any lumps. Two minutes of simmering cooks out the raw flour taste.

Serve with jacket potatoes or mash and steamed broccoli. The sauce is rich enough that you don’t need much else.

Chef Tips

• Let the roast come to room temperature before cooking. Cold meat from the fridge cooks unevenly, with overcooked edges and a raw center.
• Add the whiskey and wine together at the one-hour mark. The alcohol cooks off during the second hour, leaving behind concentrated flavor without any boozy burn.
• Pour off excess fat from the pan before making the gravy. You want the meat juices, not a layer of rendered fat.
• Beat the butter and flour together thoroughly before adding to the liquid. Any dry flour pockets will turn into lumps in the gravy.

Variations

• Use Irish whiskey for authenticity, but bourbon or Scotch work well too.
• Add a sprig of fresh rosemary or thyme to the roasting pan for an herbed note.
• Swap the red wine for stout or porter for a darker, maltier sauce with more Irish character.