Top Quality Tack By Buckaroo Leather

Sunday, May 1, 2011

Brandied Beef

I was trying to impress a lovely lass when I developed this potential bonfire. As the meat was cooking and my lady friend was cooking a side dish, I received a call from my boss. In the middle of discussing the condition of the cattle, my eye caught black smoke billowing from the grill. Without missing a beat in the conversation, I started jumping up and down, pointing out the window, at which my lovely companion merely gave me a sexy smile and waved back with the knife she was using.

Upon completing my conversation I promptly ran out the door to salvage the meat. Skewering the meat with a large fork, I brought the remains into the house. “This is what I was jumping and pointing at”, I said to my friend, as her jaw dropped at the sight of the still flaming cremation. From the one bite of salvageable meat I could tell this was a good recipe (as long as you could keep from burning the place down!)
3 to 4 lb chuck roast
4 c Brandy
2 c brown sugar
2 tsp cinnamon
2 tsp ground allspice
Place roast into a shallow pan and sprinkle with sugar and spices. Pour Brandy over the top, cover and refrigerate for 4 hours. Turn roast over and refrigerate an additional 4 hours. Cook over coals or low heat on grill to your preference.
Serves 4 to 6.

This recipe is an excerpt from My cookbook The Gourmet Cowboy available at Amazon!


  1. Looks very good!Cannot go wrong with the ingredients that it is marinated with!

  2. Not unless you include the fact this can catch fire fairly easy! I'm going to be interviewed on USpur Radio tonight at 8 PM Central Copy/paste this link into your browser