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(Arrosto Al Brandy E Pompelmo)
The Silver Spoon, Phaidon Press

Serves 6


    • 1¾ pounds beef round
    • 3 tablespoons butter
    • 3 tablespoons olive oil
    • 3/4 cup dry white wine
    • 1/4 cup brandy
    • juice of 1 ruby grapefrurt, strained
    • 2 yellow grapefruits, peeled and segmented
    • salt and pepper


Tie the meat neatly with kitchen string.

Heat the butter and olive oil in a flameproof casserole, add the meat and cook, turning frequently, until browned on all sides.

Combine the wine and brandy in a pitcher and pour the mixture over the meat.

Cook until the liquid has evaporated, then season with salt and pepper.

Lower the heat and cook for 1¼ hours, gradually adding the grapefruit juice.

Transfer 3-4 tablespoons of the cooking juices to a pan, add the grapefruit segments and heat gently.

Untie the meat, carve into slices, place on a warm serving dish and surround with the grapefruit segments and gravy.

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