Method

1. 1
   Preheat oven to Gas 4-5, 180ºC, 350ºF.
2. 2
   Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Weigh the joint and calculate the cooking time using the guide above.
3. 3
   Using a sharp knife, make incisions into the outer fat areas, and into these holes push the garlic. Place the joint in a foil lined roasting pan. Pour over the whiskey, a little olive oil and season.
4. 4
   Place in a preheated oven and cook for the calculated cooking time, basting the joint occasionally.
5. 5
   When the meat is cooked, remove from the oven and allow to rest – this relaxes the meat and ensures maximum flavour.
6. 6
   Reserve the delicious juices to make a gravy. Adding a little extra whiskey and reducing the juices will give you a wonderfully rich sauce.
7. 7
   When you’re ready and everything is on the table lightly sprinkle the fat of the joint with the sugar. Take a large metal serving spoon or ladle and half fill with whiskey. Warm the whiskey in a small pan.
8. 8
   Pour the whiskey over the beef and ignite. Please take great care. Make sure you have no flammable decorations around, and keep an eye on the little ones!
9. 9
   Wait for the flames to die down before you start carving. Serve with your favourite festive fare and some crispy Yorkshire puds!
10. 10
    Leftovers? If there’s any cold beef left over the next day, it will make fantastic, luxury club sandwiches – layer with cranberry sauce, watercress, cucumber and avocado slices. Doesn’t that sound better than a turkey sandwich?