MLA Brandy-Roasted Australian Beef with Garlic Mash
- Prep 0Min
- Cook 40Min
- Style Broil, Sear
- Meat Beef
- Cut Round
- Serves 8
This recipe is a delicious way to prepare your natural beef! Learn to make Brandy-Roasted Australian Beef with Garlic Mash.
Ingredients
Beef Roast:
2 pounds Australian beef stew meat
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
Preparation
Preheat oven to 375ºF. Season stew meat with salt, pepper and thyme. Cover and stand at room temperature 10-20 minutes. Heat 2 tablespoons of olive oil in a large casserole or high-sided pan. Add beef and brown on all sides.
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 30-40 minutes. (If preferred, reduce oven temperature to 200ºF and slow roast 1–1½ hours.)
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.
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 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.
