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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
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    4 servings

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.

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  • Kris Countryman
    Apr 6, 2008

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