Low Carbohydrate Recipes
	BRANDYWINE BEEF 3 lb. boneless chuck or other beef suitable for potting 1 tsp. cinnamon Freshly ground pepper Salt 2 tbs. cooking oil 1 small onion, sliced 1 clove garlic (optional) 1 bay leaf 3 tbs. brandy (or bourbon) 1/2 cup dry white wine 1. Sprinkle meat with salt, pepper, and cinnamon. Be meagre with cinnamon! 2. Heat oil in a large pot over a medium high heat, until hot but not smoking. Add meat and brown it well on all sides. 3. Add the onion slices and let them brown. Add garlic if desired. 4. Reduce heat. Heat brandy, ignite, and pour over meat. Spoon the burning brandy over the meat until the flame dies. 5. Add the bay leaf and wine, cover tightly, reduce heat, and cook about 1.5 hours, or until meat is fork tender but not too soft. It should retain a little firmness. After first hour of cooking, turn the meat over and taste gravy to adjust seasonings. 6. When meat is done, remove it to a hot platter. Remove bay leaf, increase heat under liquid and boil rapidly until reduced by a third. To serve, cut meat into 1/2 inch slices and pour gravy over it.