Braised Beef in Brandy Sauce with Herbed Rice

Posted in Recipes on September 29, 2006 by Dharm Navaratnam |

Braised Beef in Brandy Sauce with Herbed RiceServes: 6

Ingredients

  • 600 g beef round eye or loin
  • 2 medium carrots, sliced in circles
  • 200 g button mushrooms, sliced
  • 1 leek, thinly sliced
  • 1 medium onion, chopped
  • 2 gloves garlic, chopped
  • 1 stalk celery, diced
  • 1 tsp oregano
  • 1 tsp basil
  • 3 tomatoes, chopped
  • 1 tablespoons tomato paste
  • 2 tsp chicken stock granules
  • 1 tbsp brandy
  • Salt
  • Black pepper
  • Olive oil

Method

  1. Season the beef with salt and pepper.
  2. Lightly brown the beef on both sides. Remove from pan and set aside.
  3. Fry the black pepper, oregano and basil until fragrant.
  4. Add in the garlic and onions and sauté until tender.
  5. Add in the mushrooms and cook until tender.
  6. Mix in the tomatoes, celery and leek.
  7. Add in the beef and enough water to cover the meat.
  8. Add in the chicken stock and tomato paste, and cover the pan. Simmer for about 45 minutes or until the beef is tender.
  9. Add in the brandy and mix well. Serve hot with rice.