Cooking time: 2 hours
Clean, trim and truss the meat. Rub it thoroughly with garlic, season with salt and pepper, and add the garlic cloves. Heat a cupful of oil in a large frying pan or roasting tin on top of the stove, then brown the meat well on all sides until it has formed a crust to keep in its juices, colour and other qualities. Pour the sherry brandy over the meat, then sprinkle with the sherry and place the pan in a pre-heated oven. Roast for 15 minutes per kg, turning the meat over half way through. Baste frequently during cooking, being careful not to let the meat dry out, burn or overcook. Beef cooked in this way should still be bright pink inside, but if you prefer it rarer or well done adjust the timing accordingly. Allow the joint to stand after removing from the oven. Serve it warm, carving into slices at the last minute so that it remains juicy. Fresh vegetables tossed in a little butter are a good accompaniment.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
