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1
Preheat oven to 325 degrees F.
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2
Season beef with salt and pepper. Heat the oil in a large skillet and brown the roast on all sides for approximately 5 minutes per side, or until well browned.
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3
Transfer roast to a roasting pan (with a lid) just large enough to hold the beef and the vegetables.
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4
Return skillet to heat and cook the onions, garlic, carrots, cloves and orange zest for about 5 minutes. Use a slotted spoon to transfer the cooked veggies to the roaster, surrounding the meat.
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5
Place the roaster over medium heat on the stove top. Pour in the brandy.
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6
Using a long match or special lighter, carefully set the brandy alight and allow the flames to die down.
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7
Add the beer, peppercorns, bay leaves, thyme and porcini mushrooms. Bring to a boil.
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8
Cover the roaster with foil, then add lid. Transfer to the oven and cook for 2 1/2 to 3 hours, or until roast is done.
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9
Transfer the beef and vegetables to a platter and keep them warm in the oven (you can turn off the heat). Reserve the juices left in the roaster.
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10
For the sauce, mix the vinegar, cornstarch and sugar in a small bowl until smooth. Add 2 TB of the meat juices and mix well. Pour this mixture into the roaster and cook over low heat for 10 minutes, stirring constantly.
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11
Carve the roast and serve with Braised Fennel (Zaar recipe #100458) and boiled new potatoes.
