Braised Beef with Brandy and Mustard

Yields:	4 servings
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Ready In	3 hours

1	tablespoon	olive oil
1 1/4	pounds	beef, round steak	bottom, trimmed of fat and membrane
1/2	cup	brandy
2	cups	beef stock	defatted, prefer veal stock if possible
2	tablespoons	prepared mustard	coarse-grained
2	tablespoons	dijon mustard
1	each	bay leaf
4	each	shallots	peeled, thinly sliced
4	each	sundried tomatoes	not oil packed, cut into slivers
3	large	garlic cloves	peeled, thinly sliced
6	each	juniper berries
1	x	black pepper	freshly ground, to taste

Preheat oven to 325 degrees.

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 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 meat to the pan, cover tightly and place in the oven.

Bake, turning the meat every 30 minutes, for 1 1/2 to 2 hours, or until very tender.

Remove bay leaf and season the sauce with pepper.

Cut the meat into thin slices, arrange on platter and spoon the sauce over.

Serves 4.

It is gooood