Scottish Sunday After Church Roast Beef Recipes

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SCOTTISH SUNDAY-AFTER-CHURCH ROAST BEEF



Scottish Sunday-After-Church Roast Beef image

Make and share this Scottish Sunday-After-Church Roast Beef recipe from Food.com.

Provided by ElaineAnn

Categories     Roast Beef

Time 4h45m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs english-cut roast or 3 lbs chuck roast
2 onions, chopped
4 carrots, sliced thin
4 stalks celery, sliced thin
salt and pepper
1/2 cup water

Steps:

  • Rinse roast and put in a covered roaster with about 1/2 cup water.
  • Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
  • The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
  • When cooked, you can make gravy from drippings , if desired.

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

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 :

SCOTTISH KILKENNEY (A DIFFERENT VERSION OF MASHED POTATOES)



Scottish Kilkenney (A Different Version of Mashed Potatoes) image

Make and share this Scottish Kilkenney (A Different Version of Mashed Potatoes) recipe from Food.com.

Provided by ElaineAnn

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

8 large potatoes, peeled and cut in cubes
1/2 small rutabaga, peeled and cut in cubes
salt and pepper
1/2 cup milk
1/2 cup butter

Steps:

  • Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook until tender, about 20 minutes. Add milk and butter; mash.
  • Excellent served with Scottish Sunday-After-Church Roast Beef.
  • Different variations could include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.

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