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.
(CAUTION: THIS RECIPE IS FLAMMABLE, WATCH CLOSELY)

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