Braised Beef with Brandy and Mustard

2 hours Prep: 10 minutes Cook: 2 hours

232 calories per serving view nutrition facts

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1	tablespoon	olive oil
1 1/4	pounds	beef, round steak
1/2	cup	brandy
2	cups	beef stock	prefer veal stock if possible
2	tablespoons	prepared mustard	coarse-grained
2	tablespoons	dijon mustard
4	each	shallots	peeled, thinly sliced
4	each	sundried tomatoes	cut into slivers
3	large	garlic cloves	peeled, thinly sliced
6	each	juniper berries
1	each	bay leaf
1	x	black pepper

Preheat oven to 325 degrees F.

In a Dutch oven or deep skillet, heat oil over medium heat.

Add meat and brown on all sides.

Transfer to a plate lined with paper towels and drain off all the pat in the pan.

Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits in the bottom.

Cook until the brandy is reduced to a syrupy glaze.

Stir in stock, mustards, shallots, sun-dried tomatoes, garlic, juniper berries, and bay leaf and bring to a boil.

Return the meat to the pan, cover tightly and place in the oven.

Bake, turning the meat every 30 min, for 1 1/2-2 hours, or until very tender.

Remove bay leaf and season the sauce with pepper.

Cut the meat into thin slices, arrange on a platter, and spoon the sauce over.

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Serving Size 187g

Amount per Serving

Calories 232 44% of calories from fat