Tender Brandied Beef Recipes

BRANDIED BEEF STEW

Steps:

• Sprinkle meat with flour, garlic salt,oregano, basil& pepper and toss to coat evenly.
• Heat oil in Dutch oven or large pot.
• Add meat and cook over medium heat until browned on all sides, stirring occasionally.
• Add onion, carrots, beef broth and brandy.
• Cover and simmer over low heat for 1 1/2 hours or until meat is very tender.
• Add mushrooms and parsley, and simmer 10 minutes longer.
• Add crusty bread& a nice green salad and enjoy!

BEEF TENDERLOIN WITH GARLIC AND BRANDY

Steps:

• Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.

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.