Roast Beef with Sherry

Clean, trim and truss the meat. Rub it thoroughly with garlic, season with salt and pepper, and add the garlic cloves. Heat a cupful of oil in a large frying pan or roasting tin on top of the stove, then brown the meat well on all sides until it has formed a crust to keep in its juices, colour and other qualities. Pour the sherry brandy over the meat, then sprinkle with the sherry and place the pan in a pre-heated oven. Roast for 15 minutes per kg, turning the meat over half way through. Baste frequently during cooking, being careful not to let the meat dry out, burn or overcook. Beef cooked in this way should still be bright pink inside, but if you prefer it rarer or well done adjust the timing accordingly. Allow the joint to stand after removing from the oven. Serve it warm, carving into slices at the last minute so that it remains juicy. Fresh vegetables tossed in a little butter are a good accompaniment.