Irish Roast Sirloin Recipes

IRISH ROAST BEEF WITH GUINNESS AU JUS

Steps:

• Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
• Preheat an oven to 250 degrees F (120 degrees C).
• Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
• Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
• Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
• Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.

IRISH STEAKS

Steps:

• Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
• Rub steaks with cut sides of garlic clove.
• Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
• Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
• Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.

TOP SIRLOIN ROAST

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

ROAST SIRLOIN OF BEEF

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.

IRISH SIRLOIN TIP ROAST

Steps:

• Preheat oven to 180C/350°F. Season meat with salt and pepper 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 a boil.
• Simmer gently for 2-3 minutes to cook flour.
• Correct the seasoning. If the sauce is toothick, add a little more water.Serve separately, or pour over your roast.

IRISH ROAST SIRLOIN

Steps:

• Preheat oven to 180C/350°F 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.

ERIN GO BRAGH ROAST SIRLOIN

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.