Braised Beef with Brandy and Mustard
1 tbsp Olive oil 1 1/4 lb Bottom round steak Trimmed of fat and membrane 1/2 c Brandy 2 c Beef stock 2 tbsp Coarse-grained mustard 2 tbsp Dijon mustard 4 Shallots -- peeled Thinly ...
Ingredients
- 1tbspolive oil
- 11/4 lb bottom round steak
- 2cup beef stock
- 2tbspcoarse-grained mustard
- 2tbspdijon mustard
- 4shallots -- peeled
- 1bay leaf
Directions
- 1
1 tbsp Olive oil 1 1/4 lb Bottom round steak Trimmed of fat and membrane 1/2 c Brandy 2 c Beef stock 2 tbsp Coarse-grained mustard 2 tbsp Di
- 2
In a Dutch oven or deep skillet, heat oil over medium heat
- 3
Add meat and brown on all sides
- 4
Transfer to a plate lined with paper towels and drain off all the pat in the pan
- 5
Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits in the bottom
- 6
Cook until the brandy is reduced to a syrupy glaze
- 7
Stir in stock, mustards, shallots, sun-dried tomatoes, garlic, juniper berries, and bay leaf and bring to a boil
- 8
Return the meat to the pan, cover tightly and place in the oven