Brandy-Roasted Australian Beef

with Garlic Mash

6-8 Servings

Beef

• 2 pounds Australian beef round roast
• salt and freshly ground pepper
• 2 teaspoons thyme or marjoram
• 3 tablespoons olive oil
• 1 shallot, diced
• 1 white onion, diced
• 1 carrot, peeled and diced
• 1/2 cup brandy
• 1 cup beef stock

Garlic Mash

• 4 cloves garlic, peeled
• 1 1/2 pound potatoes, peeled and diced
• 2 tablespoons butter
• 1/4 cup milk or cream

Method

1. Preheat oven to 375ºF. Season round roast with salt, pepper and thyme. Cover and stand at room temperature for 10-20 minutes. Heat 2 tablespoons of olive oil in a large casserole or high-sided pan. Add beef and brown on all sides.
2. Remove from pan. Add remaining olive oil with the shallot, onion and carrot. Sauté until onion is soft, about 2-3 minutes. Return beef to the pan with brandy and beef stock. Bring to a boil then transfer to oven and cook for 30-40 minutes. (If preferred, reduce oven temperature to 200ºF and slow roast for 1–1½ hours.)
3. Remove meat to a warm plate and cover with foil to keep warm. Strain pan juices and return to stove. Bring to a boil and simmer until reduced by half, or until thickened to a sauce consistency.
4. While beef is cooking, prepare the mash. Place garlic and potatoes in a pan and cover with cold, salted water. Bring to a boil, reduce heat and simmer for 15 minutes or until tender. Drain and mash, or puree with an immersion blender. Add butter and cream and stir well.

To serve, carve meat into thick slices, and arrange over mash. Spoon over sauce and serve with greens, such as brussel sprouts, spinach or broccoli.