Braised Beef With Brandy & Mustard
Source of Recipe
the web
List of Ingredients
1 tbsp olive oil
1 1/4 lb bottom round steak, trimmed of fat, and membrane
1/2 cup brandy
2 cup defatted beef stock
2 tbsp coarse-grained mustard
2 tbsp provence-style or dijon mustard
1 bay leaf
4 shallots, peeled and thinly sliced
4 sun dried tomatoes (not oil packed, ), cut into sliver
3 large garlic cloves, peeled and thinly s, liced
6 juniper berries
1 freshly ground black pepper to tasteRecipe
Preheat oven to 325 degrees. 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 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.
Serves 4. Calories: 350 per serving; Protein: 38 grams; Fat: 8
grams; Carbohydrate: 14 grams; Sodium: 679 milligrams; Cholesterol:
90 milligrams.
Servings: 4
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