*  Exported from  MasterCook  *
 
                     BRAISED BEEF WITH BRANDY & MUSTARD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Low-cal
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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                    Bay leaf
    4                    Shallots, peeled and thinly
                         - sliced
    4                    Sun dried tomatoes (not oil
                         - packed), cut into slivers
    3       lg           Garlic cloves, peeled and
                         - thinly sliced
    6                    Juniper berries
                         Freshly ground black pepper
                         - to taste
 
   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.
  
 
 
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