Braised Beef with Brandy and Mustard
| Yield: | 4 Servings |
| Categories: | Meats |
| 1 | tb | Olive oil |
| 1 1/4 | lb | Bottom round steak |
| Trimmed of fat and membrane | ||
| 1/2 | c | Brandy |
| 2 | c | Beef stock |
| 2 | tb | Coarse-grained mustard |
| 2 | tb | 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 |
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