Tender Brandied Beef

"Delicious and sophisticated comfort food! This is wonderful spooned on top of hot buttery mashed potatoes, or on a crusty sandwich roll with lots of melted cheese. Warm up and enjoy on a chilly night!"
 
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Ready In:
3hrs 15mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Brown the roast on all sides in butter and oil.
  • Pour in brandy, beef stock and half of the wine.
  • Cover and simmer in a large pan on the stovetop for about 2-1/2 to 3 hours or until meat is very tender.
  • Add the rest of the wine as needed so there is always some liquid in the pan; or, add more stock.
  • Let cool, then shred, add salt and pepper to taste, and return to the cooking liquid.
  • Reheat for hot beef sandwiches or to accompany mashed potatoes.

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Reviews

  1. This was very easy to make. I didn't have brandy so I used Port. The gravy had a nice hearty flavor. My roast ended up being dry, but after I shredded it and let it sit in the juices, it was just fine!
     
  2. Sept. 5, 2004: After browning in butter & oil, I placed beef (round roast, as directed) in a crockpot w/ the brandy, beef stock & all the wine & let cook 8 hrs on low. Then shredded, seasoned & served on toasted sandwich rolls. It was great! UPDATE, Jan. 3, 2005: I now usually add 2-4 cloves garlic, minced, & 2 T fresh parsley, chopped, to the pot. I continue to enjoy this easy, flavorful dish (even though I use cheap brandy!).
     
  3. Taste was OK, the meat just never got tender. I simmered it for about 6 hours trying to get it tender enough to shred. Followed the recipe, and always had plenty of liquid, so not sure what the problem was, unless it was because I used a rump roast.
     
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