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Braised Beef with Brandy and Mustard

2 tbsp extra virgin olive oil
1 1/4 lb bottom round steak, trimmed of fat and membrane
1/2 cup peach brandy
2 cup beef stock
2 tbsp coarse-grained mustard
2 tbsp Dijon mustard
4 shallots, peeled, thinly sliced
4 sun-dried tomatoes (not oil-packed) cut into slivers
3 garlic cloves, peeled, thinly sliced
6 juniper berries
1 bay leaf
black pepper to taste

Preheat oven to 325 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 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 1 1/2-2 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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