Beef With Brandy And Mustard Recipes
BEEF WITH BRANDY AND MUSTARD
I came up with this a few years ago when I was haveing some friends over for dinner, drinks and a cigar. I needed something elagent for the dinner but still able to stand up to the rest of the nights events. this fit the bill well. I served it with boiled new potatos and onions that I brased in brandy.
Provided by aremac
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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 fat in the pan.
- Return the pan to the heat and deglaze immediately with the 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, honey, 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.
Nutrition Facts : Calories 473.8, Fat 21, SaturatedFat 7.1, Cholesterol 103.5, Sodium 826.5, Carbohydrate 10.8, Fiber 1.1, Sugar 5.3, Protein 32.6
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- Place bacon in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and set aside. Note: If you don't want to use bacon, just melt 2 tablespoons butter. Raise heat to medium-high. Season beef lightly with salt but generously with pepper and lightly toss with flour. Place half the cubes in the pan. Cook in a single layer (don't crowd the pan, do it in more batches if necessary) over medium-high heat until well browned on all sides, then transfer to a large bowl. Repeat with remaining beef, adding the second batch of browned beef to the bowl.
- If the pan is dry, add 2 tablespoons butter. Add onions and cook until softened but not brown, about 10-12 minutes. Add garlic and cook for 1 minute. Add brandy and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add stock, thyme, bay leaves, smooth Dijon mustard and coarse mustard. Whisk to blend, then return meat to pot. Bring liquid to a gentle simmer, cover pot and place in the oven. Cook until meat is very tender, about 1 1/4 hours, stirring occasionally.
- Note: If using a slow cooker, add sauce and browned beef and cook for 4 hours on high or 7-8 hours on low. Add carrots and shallots halfway through or roast them separately.
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