Tender Brandied Beef Recipes

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BRANDIED BEEF STEW



Brandied Beef Stew image

This recipe is posted as a request by a friend. It is a very easy and tasty stew that is easy to make and perfect for chilly afternoon meals. Hope you like it. It also can be make ahead with the exception of adding mushrooms and parsley. To serve, bring to simmer over high heat, then reduce to low, add mushrooms and parsley and simmer for at least 10 minutes.

Provided by OzMan

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs beef stew meat
2 tablespoons flour
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, cut into wedges
3 carrots, cut into chunks
1 (14 1/2 ounce) can beef broth
1/2 cup brandy
2 cups small whole mushrooms
2 tablespoons chopped parsley

Steps:

  • Sprinkle meat with flour, garlic salt,oregano, basil& pepper and toss to coat evenly.
  • Heat oil in Dutch oven or large pot.
  • Add meat and cook over medium heat until browned on all sides, stirring occasionally.
  • Add onion, carrots, beef broth and brandy.
  • Cover and simmer over low heat for 1 1/2 hours or until meat is very tender.
  • Add mushrooms and parsley, and simmer 10 minutes longer.
  • Add crusty bread& a nice green salad and enjoy!

Nutrition Facts : Calories 804.3, Fat 51.9, SaturatedFat 18.4, Cholesterol 178.1, Sodium 941.9, Carbohydrate 12, Fiber 2.4, Sugar 4.1, Protein 50.6

BEEF TENDERLOIN WITH GARLIC AND BRANDY



Beef Tenderloin with Garlic and Brandy image

Provided by Maria Thomann

Categories     Garlic     Sauté     Low Carb     Quick & Easy     Wheat/Gluten-Free     Father's Day     Beef Tenderloin     Brandy     Bon Appétit     Massachusetts

Yield Serves 4

Number Of Ingredients 6

4 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup canned beef broth
2 tablespoons brandy

Steps:

  • Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.

BRANDIED PEPPER STEAK



Brandied Pepper Steak image

Years ago, a woman that had a son who was a chef shared this recipe of his with us. It is now a frequently requested family favorite.

Provided by TINA.FRANCO

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 (1 1/2 pound) top round steak
2 teaspoons coarse kosher salt
2 tablespoons black peppercorns, coarsely ground
½ cup clarified butter, melted
2 leaves fresh sage, bruised
1 sprig fresh thyme, bruised
4 sprigs fresh rosemary, bruised
¼ cup brandy
½ cup veal demi glace
½ cup heavy cream
1 tablespoon roux

Steps:

  • Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
  • Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
  • Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.

Nutrition Facts : Calories 565.7 calories, Carbohydrate 10.8 g, Cholesterol 140.5 mg, Fat 43.7 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 20.7 g, Sodium 1532.5 mg

TENDER BRANDIED BEEF



Tender Brandied Beef image

Delicious and sophisticated comfort food! This is wonderful spooned on top of hot buttery mashed potatoes, or on a crusty sandwich roll with lots of melted cheese. Warm up and enjoy on a chilly night!

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons olive oil
4 lbs boneless bottom round roast
1/2 cup good brandy (I used E & J)
2 cups beef stock (or more)
2 cups dry red wine (or more)
salt and pepper

Steps:

  • Brown the roast on all sides in butter and oil.
  • Pour in brandy, beef stock and half of the wine.
  • Cover and simmer in a large pan on the stovetop for about 2-1/2 to 3 hours or until meat is very tender.
  • Add the rest of the wine as needed so there is always some liquid in the pan; or, add more stock.
  • Let cool, then shred, add salt and pepper to taste, and return to the cooking liquid.
  • Reheat for hot beef sandwiches or to accompany mashed potatoes.

Nutrition Facts : Calories 859.9, Fat 53, SaturatedFat 20.4, Cholesterol 203.7, Sodium 457.8, Carbohydrate 2.1, Sugar 0.5, Protein 61.8

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