A splendidly different pot roast in a brandy sauce, Pot Roast zoith Brandy may be served with French bread or new potatoes.
4 lb. top rump of beef
1 teaspoon salt
2 teaspoon black pepper
2 fl. oz. vegetable oil
22 lb. shallots, peeled
1| pints beef stock
2 bay leaves pared rind of
2 oz. butter
12 oz. button mushrooms, wiped clean
3 fl. oz. brandy very finely grated rind of J lemon
1 tablespoon beurre manie
Rub the meat all over with salt and Thick slices of beef, served with a rich sauce, Pot Roast with Brandy makes a superb dinner party dish. pepper. Set aside.
In a large flameproof casserole, heat the vegetable oil over moderate heat. When the oil is hot, add the beef and, turning frequently, cook for 10 to 12 minutes or until it is evenly browned on all sides.
Place 1 pound of the shallots around the meat and cook, stirring occasionally, for 3 to 4 minutes, or until the shallots are soft and translucent but not brown.
Pour the stock over the beef and add the bay leaves and lemon rind. Bring the liquid to the boil. Cover the casserole, reduce the heat to low and cook for 2 to 3 hours or until the meat is very tender when pierced with a sharp knife.
Preheat the oven to warm 325 F (Gas Mark 3, 170X).
Remove the casserole from the heat. Using two large forks, remove the meat from the casserole and place it on an ovenproof plate. Cover with aluminium foil and put it in the oven to keep hot.
With a slotted spoon, remove and dis-card the bay leaves, shallots and lemon rind from the juices in the casserole. Using a metal spoon, skim off any fat from the surface of the liquid.
Add the remaining shallots to the casserole. Place the casserole over moderately high heat and boil the liquid in the casserole, stirring frequently, for 20 to 30 minutes or until it has reduced by about half.
Meanwhile, in a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the mush-rooms and cook them for 3 minutes, or until they are just tender. Remove the frying-pan from the heat and keep the mushrooms warm.
When the liquid in the casserole has reduced, remove the shallots with a slotted spoon and place them on the plate with the meat.
Pour the liquid through a fine wire strainer into a medium-sized saucepan. Add the brandy and the grated lemon rind. Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low and stir in the bcurrc manie, a little at a time, until the sauce is thick and smooth. Remove the pan from the heat and keep warm.
Remove the meat from the oven and remove and discard the foil. Place the meat on a carving board. Carve it into thick slices and place the slices on a warmed serving dish. Pour over half the sauce and put the remainder into a warmed sauceboat. Arrange the mush-rooms and shallots around the meat and serve immediately, with the sauce.