Print Options
Back to
Scotch Braised Beef >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Info
Scotch Braised Beef
On a trip to Scotland, I fell in love with this meal and brought the recipe home with me. Since then, it's risen to the top of my family's list of favorite foods.—Celia Collier, Stillwater, Oklahoma
4 Servings
Prep: 20 min. Cook: 2 hours
Ingredients
4 bacon strips, diced
1 medium carrot, diced
1 small turnip, peeled and diced
1 small onion, diced
2 tablespoons butter
1-1/2 pounds beef top round roast
2 cans (14-1/2 ounces
each
) beef broth
10 whole peppercorns
1 tablespoon minced fresh parsley
or
1 teaspoon dried parsley flakes
1-1/2 teaspoons minced fresh marjoram
or
1/2 teaspoon dried marjoram
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
Directions
In a Dutch oven, saute bacon, carrot, turnip and onion in butter for
3 minutes. Remove vegetables with a slotted spoon; set aside. Add
roast; brown on all sides. Return vegetables to the pan. Add broth.
Place peppercorns on a double thickness of cheesecloth; bring up
corners and tie with string to form a bag. Add to the pan with the
other seasonings. Cover and simmer for 2 hours or until meat is
tender. Remove roast; discard spice bag. Thicken pan drippings if
desired to serve with the roast. Yield: 4 servings.
© Taste of Home 2011
2 of 2
Scotch Braised Beef
(continued)
Nutrition Facts:
1 serving (1 each) equals 417 calories, 25 g fat (10 g saturated fat), 126 mg cholesterol, 660 mg sodium, 5 g carbohydrate, 1 g fiber, 42 g protein.
© Taste of Home 2011