The flavors in this beef with brandy and mustard are deep and rich, somewhat fruity. Although some of the ingredients are unusual, all are readily available in most large grocery stores, and the recipe is not really time-consuming or difficult.
(Gluten Free, Dairy Free, Egg Free, Nut Free, Soy Free, Refined Sugar Free)
Beef with Brandy and Mustard
- 1 tablespoon olive oil
- 1 ¼ lb Alderspring organic grass fed beef Top Round London Broil steak trimmed of fat and membrane
- ½ cup brandy
- 2 cups beef stock
- 2 tablespoons coarse grained mustard
- 2 tablespoons Dijon mustard
- 4 leeks peeled and thinly sliced
- 4 sun dried tomatoes not oil packed, cut into slivers
- 3 large garlic cloves peeled and thinly sliced
- 6 juniper berries
- 2 bay leaves
- Coarse-ground black pepper and salt to taste
- Preheat oven to 325 degrees F.
- Heat oil over medium heat in a Dutch oven or oven-proof skillet and brown meat on all sides. Remove meat and 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, Dijon mustard, coarse-grained mustard, leeks, sun dried tomatoes, garlic, juniper berries, and bay leaves.
- Bring to a boil.
- Return the meat to the pan, and place in the oven.
- Bake, turning the meat every 30 min, for 2 hours (add a bit of water if starts to run dry).
- Remove bay leaf and season the sauce with pepper.
- Thicken the sauce if needed with 1 tablespoon of cornstarch dissolved in ¼ cup cold water.
- Cut the meat into thin slices, arrange on a platter, and spoon the sauce over.
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