Scottish Braised Beef Recipes

SCOTTISH BRAISED BEEF

Scottish Braised Beef image

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

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts :

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE

Beer Braised Beef Meatballs with Horseradish Sauce image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 45m

Yield s: 4 servings

Number Of Ingredients 18

Ingredients

1 loaf pumpernickel or sourdough bread
1 cup milk
2 pounds ground beef
1/3 cup Worcestershire sauce
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/2 cup fresh parsley leaves, finely chopped
4 round tablespoons prepared horseradish
6 cloves garlic, grated or made into a paste
1 egg
2 tablespoons EVOO
1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
One 10-ounce can beef consomme
1 1/2 cups sour cream
1/4 cup minced fresh chives
1/4 cup heavy cream
1 bunch watercress, stemmed

Steps:

Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
Meanwhile, toast the remaining loaf bread in the oven.
Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

IRISH ROAST BEEF WITH GUINNESS AU JUS

Irish Roast Beef with Guinness Au Jus image

Roast beef that has been marinated in Guinness® beer and then slathered with garlic and herbs. Cooked in the oven on a low heat, this roast beef is tender and delicious and full of robust flavor. The au jus made with the leftover roast juices is the icing on the cake.

Provided by The Meal Planner

Categories Main Dish Recipes Roast Recipes

Time 23h30m

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds boneless beef chuck roast
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon olive oil
½ teaspoon dried rosemary
½ teaspoon ground thyme
½ teaspoon steak seasoning
½ teaspoon ground black pepper
4 cloves garlic, minced
1 pound small round red potatoes
salt and ground black pepper to taste

Steps:

Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
Preheat an oven to 250 degrees F (120 degrees C).
Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 21.3 g, Cholesterol 103 mg, Fat 29 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 10.6 g, Sodium 185.7 mg, Sugar 0.9 g

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