Braised Beef with Brandy& Mustard
Yield
4 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 ¼ | pounds |
beef, round steak
trimmed, of fat and membrane |
|
| ½ | cup |
brandy
|
*
|
| 2 | cups |
beef stock
de-fatted, prefer veal stock if possible |
|
| 2 | tablespoons |
prepared mustard
coarse-grained |
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
shallots
peeled and thinly sliced |
*
|
| 4 | each |
sundried tomatoes
(not oil packed), cut into slivers |
*
|
| 3 | large |
garlic cloves
peeled and thinly sliced |
*
|
| 6 | each |
juniper berries
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 567 | g |
beef, round steak
trimmed, of fat and membrane |
|
| 118 | ml |
brandy
|
*
|
| 473 | ml |
beef stock
de-fatted, prefer veal stock if possible |
|
| 3E+1 | ml |
prepared mustard
coarse-grained |
|
| 3E+1 | ml |
dijon mustard
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | each |
shallots
peeled and thinly sliced |
*
|
| 4 | each |
sundried tomatoes
(not oil packed), cut into slivers |
*
|
| 3 | large |
garlic cloves
peeled and thinly sliced |
*
|
| 6 | each |
juniper berries
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
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 fat 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 meat to the pan, cover tightly and place in the oven.
Bake, turning the meat every 30 minutes, 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 platter and spoon the sauce over.
