Recipe by JenSmith
My family loves this dish. It is just the right combination of flavors for a hearty Sunday dinner, especially when the weather is colder. Leftovers taste even better than the original!
- 1 sirloin tip roast (about 3 1/2 lb.)
- salt and pepper
- 1 tablespoon vegetable oil
- 4 onions, cut into wedges
- 4 garlic cloves, finely chopped
- 4 carrots, sliced thickly
- 4 whole cloves
- 1 small orange, zest of, cut in strips
- 4 tablespoons brandy
- 5 cups dark beer
- 1 tablespoon peppercorn, crushed
- 2 bay leaves
- 4 sprigs fresh thyme
- 6 dried porcini mushrooms
- 4 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- braised fennel (Zaar Braised Fennel)
- boiled new potato
Directions See How It's Made
- Preheat oven to 325 degrees F.
- Season beef with salt and pepper. Heat the oil in a large skillet and brown the roast on all sides for approximately 5 minutes per side, or until well browned.
- Transfer roast to a roasting pan (with a lid) just large enough to hold the beef and the vegetables.
- Return skillet to heat and cook the onions, garlic, carrots, cloves and orange zest for about 5 minutes. Use a slotted spoon to transfer the cooked veggies to the roaster, surrounding the meat.
- Place the roaster over medium heat on the stove top. Pour in the brandy.
- Using a long match or special lighter, carefully set the brandy alight and allow the flames to die down.
- Add the beer, peppercorns, bay leaves, thyme and porcini mushrooms. Bring to a boil.
- Cover the roaster with foil, then add lid. Transfer to the oven and cook for 2 1/2 to 3 hours, or until roast is done.
- Transfer the beef and vegetables to a platter and keep them warm in the oven (you can turn off the heat). Reserve the juices left in the roaster.
- For the sauce, mix the vinegar, cornstarch and sugar in a small bowl until smooth. Add 2 TB of the meat juices and mix well. Pour this mixture into the roaster and cook over low heat for 10 minutes, stirring constantly.
- Carve the roast and serve with Braised Fennel (Zaar recipe #100458) and boiled new potatoes.