Braised beef or venison with brandy and mustard
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Braised beef or venison with brandy and mustard
  Beef    Venison    Mustard  
Last updated 6/12/2012 1:09:57 AM. Recipe ID 37042. Report a problem with this recipe.
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      Title: Braised beef or venison with brandy and mustard
 Categories: Beef, Meats
      Yield: 4 Servings
 
 
  1  Tbsp olive oil 1 1/4 lbs. bottom round steak, beef or venison,
  trimmed of fat & membrane 1/2 Cu Brandy 2 Cu defatted beef stock 2
  Tbsp. coarse-grained mustard 2 Tbsp Provence-style or Dijon mustard 4
  Shallots, peeled and thinly sliced 4 Sun dried tomatoes (not oil
  packed) cut into slivers 3 large cloves of garlic, peeled and thinly
  sliced 6 juniper berries 1 bay leaf
  
  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 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 the meat to the pan, cover tightly and pace in the
  oven. Bake, turning the meat every 30 minutes, for 1 1/2 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. From February 1993 Eating Well Magazine, page 74.
  Being out of beef stock, we used 1 1/2 cu chicken stock and 1/2 cu
  red wine.  Delicious.
  




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Recipe ID 37042 (Apr 03, 2005)

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