INGREDIENTS

INSTRUCTIONS

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

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