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How To make Braised Beef with Brandy and Mustard
1 tbsp Olive oil
1 1/4 lb Bottom round steak
Trimmed of fat and membrane 1/2 c Brandy
2 c 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 lg Garlic clove(s)
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. eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 136
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3 French Steak Sauce Recipes
---Why didn't I use roux?---
I used beurre manié instead of making roux.
The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.
The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.
When starch is heated with water, it changes from beta starch to alpha starch.
Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.
▼Ingredients
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt
GREEN PEPPARCORN SAUCE
10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour
BÉARNAISE SAUCE
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
salt,peppar
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