• 1 tb olive oil
• 1 1/4 lb bottom round steak, trimmed of fat and membrane
• 1/2 cup brandy
• 2 cups defatted beef stock
• 2 tb course grained mustard
• 2 tb Provence style or Dijon mustard
• 1 bay leaf
• 4 shallots, peeled and thinly sliced
• 4 sun dried tomatoes (not oil packed), cut into slivers
• 5 large Fresh CHRISTOPER RANCH California garlic cloves, peeled and thinly sliced
• 6 juniper berries
• freshly ground black pepper to taste

Preaheat oven to 325 degrees. In Dutch oven or deep skilled, 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 fat in the pan. Return the pan to the heat and immediately add brandly, stirring to scrape up any browned bits at the bottom. Cook until brandy is reduced to a syrupy glaze. Stir in stock, shallots, mustard, berrles, garlic, sun dried tomatoes, bay leaf and bring to a boil. Return meat to the pan, cover tightly, and place in the oven. Bake, turning the meat every 30 min, for 1.5 to 2 hours until very tender. Remove bay leaf and season sauce with pepper. Cut meat into thin slices, arrange on platter, and spoon sauce over.

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