*  Exported from  MasterCook II  * 
                    Braised Beef with Brandy and Mustard 
 Recipe By     :  
 Serving Size  : 4    Preparation Time :0:00 
 Categories    : Meats 
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    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 sliced 
    4                    Sun-dried tomatoes 
                         (not oil-packed) 
                         Cut into slivers 
    3      lg            Garlic clove (s) 
                         Peeled -- thinly sliced 
    6                    Juniper berries 
    1                    Bay leaf 
                         Black pepper to taste 
 Preheat oven to 325 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 pat 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 place in the oven. 
 Bake, turning the meat every 30 min, for 1 1/2-2 hours, or until very
 tender. Remove bay leaf and season the sauce with pepper. Cut the meat into
 thin slices, arrange on a platter, and spoon the sauce over. 
  eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 136 
                    - - - - - - - - - - - - - - - - - -