Hearty family recipe for Beef Roast with a splash of brandy
1.5kg Beef roast
1+1/2 tbls Dijon mustard
1 pkt Mushrooms
1 Onion (halved and sliced)
1/2 pkt Baby carrots (chopped)
1/2 Cup brandy
500ml Beef stock
4 Cloves garlic (chopped into chunks)
2 tbls Cornflour
Fresh Rosemary & Thyme
1 tsp Soya sauce
1 tsp Worcestershire sauce
Paprika, salt, black pepper, barbeque spice
1 tbls Olive oil
Preheat oven to 220°C.
Place the onion, carrots and 3 garlic cloves in a roasting tin. Sprinkle with a little olive oil.
Slice one garlic clove into thin strips. Make slits all over the meat and put slices of garlic inside the slits.
Spice the meat with Harrybasco, salt, pepper, paprika and barbeque spice. Over medium heat in a large
pan, heat 2 tbls butter and seer the meat on all sides. This seals in the juices. Remove and place it in the roasting tin.
Mix together the mustard, soya sauce, Worcestershire sauce and Rosemary and cover the roast in the mixture. Place the mushrooms all around the roast. Melt the rest of the butter and add the chopped Thyme. Sprinkle over the mushrooms.
Turn the oven down to 160°C and put the covered roasting tin inside. Cook for 20min. Remove and add the brandy and beef stock. Return to the oven and cook for 40min, turning the meat half way through.
Remove from the oven and place the meat on a plate to rest for 10min. While it’s resting, place the sauce (still in the roasting tin) over medium heat. Mix the cornflour and milk and add it to the sauce, stirring well to make sure it mixes properly. Bring to a boil, then turn the heat down to medium low and simmer for 5min until thickened.
Slice the meat and serve with the gravy and some roast potatoes.