Braised Beef with Brandy & Mustard
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 ¼ | pounds |
beef, round steak
|
|
| ½ | 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 leaves
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 567 | g |
beef, round steak
|
|
| 118 | ml |
brandy
|
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 3E+1 | ml |
prepared mustard
coarse-grained |
|
| 3E+1 | ml |
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 leaves
|
*
|
| 1 | 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.
