Erin Go Bragh Roast Sirloin Recipes

Steps:

• Heat your oven to 350°F.
• Wipe the meat, season to taste with salt and pepper and place in a roasting pan.
• Place the pan in the oven and cook for one hour.
• Add the whiskey and wine to the pan.
• Cook for a further hour, basting once or twice.
• Remove the roast from the pan, place on a serving dish and keep warm.
• Pour off the excess fat from the meat juices, adding water to bring to about 15 fluid ounces.
• 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 the juices, mixing again, and bring to the boil.
• Simmer gently for 2-3 minutes to cook the flour.
• Correct the seasoning, if necessary.
• If the sauce is too thick, add a little more water.
• Serve separately in a gravy boat.
• Serve with potatoes cooked in their jackets and a cooked green vegetable.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.