The Ultimate Brandy Braised Beef Recipe
  • 1 2.5-5 lb beef roast. (Tri-Tip, or Chuck works very well)
  • 1 stick butter, cut in pats
  • ½ pint good brandy
  • 5 cloves garlic, sliced
  • 1 onion, chopped
  • 8 – 10 oz mushrooms, sliced
  • 2 tbsp. extra virgin olive oil
  • Salt and pepper to taste
  1. Heat a large heavy skillet over medium heat. Season roast liberally with salt and pepper. Add 2 tbsp. olive oil to skillet. Brown roast rapidly on all sides until a good crust is formed. (or both sides in the case of a flat roast like a chuck.)
  2. Add butter and brandy to skillet. (Please, Please! Respect your safety and remove the skillet from heat before adding the brandy. Flare-ups can happen on an electric or ceramic element as well as over an open flame!)
  3. Simmer over medium low heat until roast achieves desired doneness (for us that’s just a hair past walking, but medium rare is excellent as well.) Remove roast, cover with foil and allow to rest at least 10 minutes.
  4. Using the same skillet, increase heat to medium, add onions and garlic and cook until translucent, about 6 minutes. Add mushrooms and allow to caramelize. Add salt and pepper to taste.
  5. Slice roast in thin pieces, arrange on plate or platter and cover with sauce. Serve immediately.
Recipe by Uncle Jerry's Kitchen at