Braised Beef with Brandy and Mustard – Beef Veal Food Recipes

Braised Beef with Brandy and Mustard – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    2 tbsp extra virgin olive oil 

    1 1/4 lb bottom round steak, trimmed of fat and membrane

    1/2 cup peach brandy

    2 cup beef stock

    2 tbsp coarse-grained mustard

    2 tbsp Dijon mustard

    4 shallots, peeled, thinly sliced

    4 sun-dried tomatoes (not oil-packed) cut into slivers

    3 garlic cloves, 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.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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