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Braised Beef or Venison with Brandy and Mustard



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Braised Beef or Venison with Brandy and Mustard

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Braised Beef Roast and Vegetables
Categories: None
Yield: 8 Servings

3 tb Vegetable Oil
4 1/2 lb Beef Eye of Round Roast
2 tb Drippings From Roast (See
-Instructions)
1 c Broccoli Florets
1 Red Bell Pepper, Cored
-Seeded & Cut Into 1" Pieces
1 sm Zucchini, Cut Into 3/4"
-Pieces
1 c Onion, chopped
1 Clove Garlic, Minced
1/2 ts Dried Marjoram Leaves
1/2 ts Dried Savory Leaves
1/8 ts Dried Thyme Leaves
1/4 ts Salt
1/4 ts Pepper
3/4 c STRONG(!) Coffee
3/4 c Water
1/2 ts Instant Beef Bouillon
1 1/2 lb Small Potatoes, Peeled
3 Carrots, Cut Into 1/2"
-Pieces
2 Ribs Celery, Cut Into 2"
-Pieces
4 Whole Green Onions, Tops
-Removed
1 c Small Whole Mushrooms
2 tb Cornstarch
1/4 c Cold Water
Salt
Pepper

Heat a Dutch oven over medium heat. Add the oil. Brown the roast on all
sides. Set aside. Drain all but the measured amount of drippings. Add
the broccoli, red bell pepper and zucchini. Cook over low heat until tender
crisp (about 3 minutes). Set aside. Add the chopped onions and garlic. Cook
for 2 minutes. Stir in the marjoram, savory, thyme, measured amount of salt
and the measured amount of pepper. Cook for 1 minutes. Add the coffee,
water and bouillon. Scrape the drippings from the bottom of the Dutch oven.
Return the roast to the Dutch oven. Increase heat to medium high. Bring to
a boil. Reduce heat to a simmer. Cover. Cook until the roast is tender (2
1/2-3 hours). Add the potatoes, carrots, celery and green onions during the
last 45 minutes of cooking. Add the reserved vegetables and the mushrooms
during the last 15 minutes of cooking. Arrange the roast and vegetables on
a serving platter. Let stand, covered with aluminum foil, for 10 minutes
before slicing. Strain the pan juices. Return them to the Dutch oven. Heat
to boiling. Mix the cornstarch in the cold water. Stir into the pan juices.
Reduce heat to low. Cook, stirring constantly, until thickened (about 2
minutes). Adjust seasonings. Serve the gravy with the roast and
vegetables.

Ingredients:

1 Tbsp olive oil 1 1/4 lbs. bottom round steak, beef or venison, trimmed
of fat & membrane 1/2 Cu Brandy 2 Cu defatted beef stock 2 Tbsp.
coarse-grained mustard 2 Tbsp Provence-style or Dijon mustard 4 Shallots,
peeled and thinly sliced 4 Sun dried tomatoes (not oil packed) cut into
slivers 3 large cloves of garlic, peeled and thinly sliced 6 juniper
berries 1 bay leaf

Preheat oven to 325 degrees 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 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 pace 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. From February 1993 Eating Well Magazine,
page 74. Being out of beef stock, we used 1 1/2 cu chicken stock and 1/2
cu red wine. Delicious.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Serves:

4 Servings

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