MLA Brandy-Roasted Australian Beef with Garlic Mash

  • Prep time 20Min
  • Cook time 40Min
  • Technique Braise
  • 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.


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


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.