Trimlestown Roast Sirloin
About 10 Saint Patrick Days ago, I stumbled across this recipe when I was looking for some non corned beef and cabbage meal to make. I goggled Irish recipes and dug a few links deep to find a hearty recipe. I didn’t want to land on the usual shepherd’s pie. Lo and behold, I found the Trimlestown Roast Sirloin recipe.
I couldn’t find any story behind the roast. I looked to see if it was an active city or a town or a village; it’s a road in the Dublin area by the Co. Dublin/Co. Meath boarder (in the Co. Fingal area.) I searched for any historic figures. There is a Baron Trimlestown, of Trimlestown in the County of Meath (maybe that’s why the road is named what it’s named since it’s a stone’s throw from Co. Meath.) This title was created in 1461 probably by Edward IV (if not by Henry VI) for Sir Robert Barnewall. Today, the title is held by Raymond Charles Barnewall, 21st Baron Trimlestown. As of now, there is no known heir to the barony so on Barnewall’s death, it will become dormant.
I’d like to think that this was a meal that the early barons would enjoy from the cattle of their land. In addition to adding simply wine the chef wanted to add some local flavor and spirit to the pot and added a shot of whiskey while cooking. This wine and whiskey braised beef must have become so identified with the barony that barony eponymously game its name to the dish. I have no proof of this at all, though.
Without any history to back it up, I assumed that this recipe was Irish enough to be a tasty dish for the holiday. I found it simple to make and the results were outstanding. I figure that it would make a great slow cooker recipe; take a roast and braise in wine and whiskey then hours later there would be a tasty meal.
It was an appetizing meal but not as good as the original recipe. One major disappointment was the lack of the sauce, the pièce de résistance of the entire dish. I looked up ways to make gravy with the slow-cooker but they weren’t successful. When I conceived this trail, I asserted the stipulation only to use a slow cooker when I cook. Perhaps, I will break down and use addition pots as this experiment continues since the roux-thicken sauce is just that good.
The roast needed to be served with the braising liquid, since there was no sauce, to remain tender; without it the roast felt a little dry on the palate. Also the delicious burnt crust of meat didn’t form on the top of the roast since it was in the slow cooker covered. However, this was a good meal but not as good as the original. I would recommend this as good pot roast recipe with a little kick; good for a lazy wintry day.
However for a “special occasion” I would spend the time and energy on the original.
Trimlestown Roast Sirloin, adapted from the traditional recipe. (Use this recipe for "special occasions" )
Ingredients:
4 lb. Sirloin roast
salt and pepper, to taste
1 garlic clove, minced or ½ tsp garlic powder (optional)
1 shot whiskey
1 cp. & 1 shot red wine
more salt and pepper, to taste
Directions:
1. Wipe meat, season with salt, pepper and garlic, cover the beef with the seasonings and refrigerate overnight to flavor.
2. Place roast in slow cooker; pour whiskey and wine over roast.
3. Cover and cook on low 6-7 hours.
4. Remove roast to rest on platter.
5. Serve with the braising liquid.
Note: feel free to add potatoes, onions, carrots, mushrooms and other vegetables in the beginning of the cooking for a one pot meal.
I couldn’t find any story behind the roast. I looked to see if it was an active city or a town or a village; it’s a road in the Dublin area by the Co. Dublin/Co. Meath boarder (in the Co. Fingal area.) I searched for any historic figures. There is a Baron Trimlestown, of Trimlestown in the County of Meath (maybe that’s why the road is named what it’s named since it’s a stone’s throw from Co. Meath.) This title was created in 1461 probably by Edward IV (if not by Henry VI) for Sir Robert Barnewall. Today, the title is held by Raymond Charles Barnewall, 21st Baron Trimlestown. As of now, there is no known heir to the barony so on Barnewall’s death, it will become dormant.
I’d like to think that this was a meal that the early barons would enjoy from the cattle of their land. In addition to adding simply wine the chef wanted to add some local flavor and spirit to the pot and added a shot of whiskey while cooking. This wine and whiskey braised beef must have become so identified with the barony that barony eponymously game its name to the dish. I have no proof of this at all, though.
Without any history to back it up, I assumed that this recipe was Irish enough to be a tasty dish for the holiday. I found it simple to make and the results were outstanding. I figure that it would make a great slow cooker recipe; take a roast and braise in wine and whiskey then hours later there would be a tasty meal.
It was an appetizing meal but not as good as the original recipe. One major disappointment was the lack of the sauce, the pièce de résistance of the entire dish. I looked up ways to make gravy with the slow-cooker but they weren’t successful. When I conceived this trail, I asserted the stipulation only to use a slow cooker when I cook. Perhaps, I will break down and use addition pots as this experiment continues since the roux-thicken sauce is just that good.
The roast needed to be served with the braising liquid, since there was no sauce, to remain tender; without it the roast felt a little dry on the palate. Also the delicious burnt crust of meat didn’t form on the top of the roast since it was in the slow cooker covered. However, this was a good meal but not as good as the original. I would recommend this as good pot roast recipe with a little kick; good for a lazy wintry day.
However for a “special occasion” I would spend the time and energy on the original.
Trimlestown Roast Sirloin, adapted from the traditional recipe. (Use this recipe for "special occasions" )
Ingredients:
4 lb. Sirloin roast
salt and pepper, to taste
1 garlic clove, minced or ½ tsp garlic powder (optional)
1 shot whiskey
1 cp. & 1 shot red wine
more salt and pepper, to taste
Directions:
1. Wipe meat, season with salt, pepper and garlic, cover the beef with the seasonings and refrigerate overnight to flavor.
2. Place roast in slow cooker; pour whiskey and wine over roast.
3. Cover and cook on low 6-7 hours.
4. Remove roast to rest on platter.
5. Serve with the braising liquid.
Note: feel free to add potatoes, onions, carrots, mushrooms and other vegetables in the beginning of the cooking for a one pot meal.
Comments