Combine beef, garlic, bay leaves and brandy in a large bowl. Mix well. Cover; refrigerate for 3 hours or overnight.
Key Information
|
Serves Cook Time Prep Time Difficulty |
2 People 20 Minutes 10 Minutes Moderate |
Ingredients
-
2 kg of Peter Timbs rib roast
- 5 cloves of garlic (crushed)
- 8 pieces of bay leaves
- 1 cup of brandy
- 1/4 cup of vegetable oil
- 2 spoons of plain flour
- 1 cup of beef stock
- 600ml of cream
- 3 green pepper corns
Method
Combine beef, garlic, bay leaves and brandy in a large bowl. Mix well. Cover; refrigerate for 3 hours or overnight.
Drain beef from marinade. Reserve marinade. Heat oil in a large baking dish, add beef, and cook on the stove top until browned all over. Bake uncovered at 230deg for 15 minutes, reduce heat to 180deg and pour over marinade, bake for about 1 ½ hours or until beef is cooked to your liking. Cover with foil and let rest for 20 minutes before slicing.
Drain all but 2 Tablespoons of juice from the dish, add flour, stir over heat until bubbling. Gradually stir in stock; stir over heat until mixture boils and thickens. Stir in cream and peppercorns; simmer, uncovered, until sauce is heated through. Serve beef with sauce.
