Scotch Braised Beef Recipe

5 1
Publisher Photo

Scotch Braised Beef Recipe

Be the first to add a review
5 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 4 Jones Dairy Farm Dry-Aged 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.
Originally published as Scotch Braised Beef in Taste of Home June/July 1998, p56

Nutritional Facts

1 each: 417 calories, 25g fat (10g saturated fat), 126mg cholesterol, 660mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 42g protein.

  • 4 Jones Dairy Farm Dry-Aged 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
  1. 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.
Originally published as Scotch Braised Beef in Taste of Home June/July 1998, p56

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forScotch Braised Beef

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review