Tender Brandied Beef Recipes

BEEF POT ROAST WITH BRANDY

Steps:

• Heat a large skillet with cover over high heat.
• Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper.
• Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes.
• Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover.
• Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes.
• Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan.
• Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste.
• Slice the pot roast and serve with vegetables.
• Pour the sauce over the top or serve separately.

BLACKBERRY BRANDY GLAZED BEEF ROUNDS

Steps:

• Sauté onions, set aside.
• Onions, black pepper, garlic salt, barbecue sauce and ground beef--mix together and make into 3-inch diameter rounds.
• Fry on low medium heat with olive oil.
• When meat is done cooking take out all but 1-2 tablespoons of juices and add enough Blackberry Brandy to coat all rounds.
• Deglaze for 2 minutes and serve with mashed potatoes.