Tender Brandied Beef

1. 1

   Brown the roast on all sides in butter and oil.

2. 2

   Pour in brandy, beef stock and half of the wine.

3. 3

   Cover and simmer in a large pan on the stovetop for about 2-1/2 to 3 hours or until meat is very tender.

4. 4

   Add the rest of the wine as needed so there is always some liquid in the pan; or, add more stock.

5. 5

   Let cool, then shred, add salt and pepper to taste, and return to the cooking liquid.

6. 6

   Reheat for hot beef sandwiches or to accompany mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.