Braised Beef with Brandy & Mustard
1 tb Olive oil 1 1/4 lb Bottom round steak, trimmed - of fat and membrane 1/2 c Brandy 2 c Defatted beef stock 2 tb Coarse-grained mustard 2 tb Provence-style or Dijon - mustard 1 ...
Ingredients
- 1tb olive oil
- 11/4 lb bottom round steak, trimmed
- 2c defatted beef stock
- 2tb coarse-grained mustard
- 2tb provence-style or dijon
- 4shallots, peeled and thinly
Directions
- 1
1 tb Olive oil 1 1/4 lb Bottom round steak, trimmed - of fat and membrane 1/2 c Brandy 2 c Defatted beef stock 2 tb Coarse-grained mustard 2
- 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 fat 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 meat to the pan, cover tightly and place in the oven