1 no ingredients
Directions
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.
Servings: 4 servings
Braised Beef Or Venison With Brandy & Mustard Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beverages; Dutch Oven; Meat
The History of Recipes
It is quite feasible to prove the history of recipes way back into the distant past, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, mostly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
During Roman times 25BC a man called Apicius assembled a few documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, a very modern way of dining. Additionally, he tells us how the Romans used a good variety of aromatic flavors, including some familiar names like thyme, rue and dill. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices like basil and coriander. These new foods and tastes led to an eruption in manuscripts on cookery, the majority of which still exist in private collections. By the time we get to the twentieth century, recipe books are starting to become popular due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Braised Beef Or Venison With Brandy & Mustard recipe.
