Braised beef or venison with brandy and mustard

Yield: 4 Servings

Measure Ingredient

1 Tbsp olive oil 1¼ lbs. bottom round steak, beef or venison, trimmed of fat & membrane ½ Cu Brandy 2 Cu defatted beef stock 2 Tbsp.

coarse-grained mustard 2 Tbsp Provence-style or Dijon mustard 4 Shallots, peeled and thinly sliced 4 Sun dried tomatoes (not oil packed) cut into slivers 3 large cloves of garlic, peeled and thinly sliced 6 juniper berries 1 bay leaf

Preheat oven to 325 degrees 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 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 the meat to the pan, cover tightly and pace in the oven. Bake, turning the meat every 30 minutes, for 1 ½ 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. From February 1993 Eating Well Magazine, page 74. Being out of beef stock, we used 1 ½ cu chicken stock and ½ cu red wine. Delicious.

From Gemini's MASSIVE MealMaster collection at

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