1.4

kg

roast beef

¾

cup

brandy

1

pinch

salt; or to taste

1

pinch

pepper, or to taste

1

Place roast in shallow roasting pan. Pour approximatedly one third of the brandy on the roast.

2

Roast at 160°C. without lid for approximately 15 to 20 minutes per pound for rare.

3

Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips.

4

When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper.