Beef with Brandy and Mustard

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READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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