Granny Rosa’s Roast Beef

Method

Truss a joint of sirloin or topside weighing about 1 kilo. Heat up extra-virgin olive oil with 2 bayleaves in a deep oval pan and brown the joint on both sides. When the meat is cooked to taste, add the balsamic vinegar (three tablespoons), turn the meat again and switch off the heat. Before serving the meat, sliced with a slicing machine, heat up the dark juice and sprinkle it on the slices on the serving dish.