Method

Roast Part 1

Season the roast well with sea salt and place it onto a rack placed over a roasting tray. Place into the fridge overnight. This process dries out the surface of the meat and helps season the meat. The next day, remove the roast from the fridge and let it come to room temperature. 

Roast part 2

Preheat the oven to 120 ºC. 

Drizzle the roast with olive oil and season well with pepper. Place the roast into the oven for 3 ½-4 hours. Check the temperature at the 3 hour mark, then monitor from there on. For medium rare, let the temperature hit 50 ºC before taking the roast out the oven. The roast will continue cooking by another 5 ºC while it rests, leaving you with a medium-rare temperature of 55 ºC. Cover with foil and let the roast rest for 20 minutes while you prepare the sauce. Turn the oven up to 230 ºC. 

Brandy Pepper Sauce Sauce

Set a frying pan over medium-high heat. Add the oil and butter and fry the onions until they soften. Add the garlic and fry for a minute until fragrant. Add the crushed pepper and fry for a minute. Pour in the brandy, then tilt the pan away from you and carefully light the brandy. Cook until the flames extinguish. Pour in the stock and reduce by half. Pour in the cream and bring to a simmer and cook until the sauce reduces enough that it can coat the back of a spoon. Season with salt to taste and set aside. 

Roast Part 3

Remove the foil from the roast and brush the exterior with a little olive oil. Place the roast into the oven to caramelise the exterior for 6-8 minutes but keep an eye on it. When the exterior is dark and caramelised, remove the roast from the oven. Let it rest for 5 minutes then carve and serve with pepper sauce.