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