Braised Beef with Brandy & Mustard
Submitted by Lydia
Braised beef round steak seared and oven-simmered in brandy, dual mustards, juniper berries, shallots, and sun-dried tomatoes. A French-inspired dinner that slices tender and sauces itself.
YIELD
6 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsThis is French bistro cooking at its most rewarding: a humble round steak transformed into something you’d gladly pay thirty dollars for at a white-tablecloth restaurant.
The brandy deglazes the pan into a sticky, caramelized foundation, and two kinds of mustard (Dijon plus coarse-grain) build layers of sharp, peppery heat.
Juniper berries and sun-dried tomatoes add a woodsy sweetness that plays off the rich beef stock as everything braises low and slow in the oven.
Slice it thin, spoon that sauce over the top, and you’ve got a centerpiece worthy of a Saturday dinner party.
Chef’s Tips
- Don’t skip the brandy flambé step. That syrupy glaze on the bottom of the pan is where all the depth lives.
- Veal stock makes a noticeable difference if you can find it. The body and silkiness it adds to the sauce is worth the hunt.
- Crush the juniper berries lightly before adding them to release their piney, gin-like aroma.
- Slice against the grain when plating. Round steak can be chewy if you cut with the fibers instead of across them.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
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 pat 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 the meat to the pan, cover tightly and place in the oven.
Bake, turning the meat every 30 min, for 1½ to 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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