Braised beef with brandy and mustard
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Braised beef with brandy and mustard
  Beef    Mustard  
Last updated 6/12/2012 1:09:57 AM. Recipe ID 37047. Report a problem with this recipe.
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      Title: Braised beef with brandy and mustard
 Categories: Meats
      Yield: 4 Servings
 
      1 tb Olive oil
  1 1/4 lb Bottom round steak
           Trimmed of fat and membrane
    1/2 c  Brandy
      2 c  Beef stock
      2 tb Coarse-grained mustard
      2 tb Dijon mustard
      4    Shallots; peeled
           Thinly sliced
      4    Sun-dried tomatoes
           (not oil-packed)
           Cut into slivers
      3 lg Garlic clove(s)
           Peeled; thinly sliced
      6    Juniper berries
      1    Bay leaf
           Black pepper to taste
 
  Preheat oven to 325 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.
  
  eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 136
 




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Recipe ID 37047 (Apr 03, 2005)

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