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Braised Beef with Brandy & Mustard

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Submitted by Lydia

YIELD

6 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 ¼ 567
½ 118
CUP ML BRANDY *
2 473
CUPS ML BEEF STOCK
prefer veal stock if possible
2 3E+1
TABLESPOONS ML PREPARED MUSTARD
coarse-grained
2 3E+1
TABLESPOONS ML DIJON MUSTARD
4 4
EACH EACH SHALLOTS
peeled, thinly sliced *
4 4
EACH EACH SUNDRIED TOMATOES
cut into slivers *
3 3
LARGE LARGE GARLIC CLOVES
peeled, thinly sliced *
6 6
EACH EACH JUNIPER BERRIES *
1 1
EACH EACH BAY LEAVES *
1 1
X X BLACK PEPPER *

Directions

Preheat oven to 325℉ (160℃).

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 1½ to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 232 44% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 312mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 58g
Vitamin A 2% Vitamin C 1%
Calcium 2% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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