GRANDMA ROSA’S ROAST BEEF
Truss a joint of sirloin or topside weighing about 1 Kilo. Heat up extra-virgin olive oil with 2 bay leaves in a deep oval pan and brown the joint on both sides. When the meat is fully cooked to taste, add Balsamico Bonini (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.