Brandy Beef

Preparation:

Preparation: Tie the meat, fenced with rosemary and bay leaves, with kitchen string, sprinkle with salt and pepper and brown in butter. Wet it with half of the brandy, let it evaporate over high heat and then remove the meat from the heat. Arrange the thinly sliced onions in a baking dish, add the meat and pour over the remaining brandy. Bake in a preheated oven for about 1 hour, basting from time to time with a little vegetable broth if necessary.