Traditional Scottish Cookery/Theodora Fitzgibbon 1995

Scotch Briased Beef (Recipe from Lady Forbes, 1910)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2 lb (900 g) stewing beef in one piece, preferably rib or shoulder 2 medium onions, sliced 3 medium carrots, sliced
1 clove garlic 1 tablespoon parsley, coarsely chopped 1/2 teaspoon mixed spice
1 pint (600 ml) beef stock, approx salt and pepper 2-3 tablespoons sherry or red wine
1 lb (450 g) each: carrots and small turnips and 1/2 lb (225g) mushrooms to garnish 1 oz (25g) butter



1 Trim the beef of any fat, gristle or bone and leave whole. Put into a casserole with the sliced onions, carrots, chopped garlic, parsley, mixed spice, salt and pepper, then just cover with the stock. Bring to the boil, then cover and cook in a low oven 325 F. (170C) or gas mark 3 for about 2 hours, checking towards the end of that time that it is not drying up. Test also for tenderness before taking from the oven.
2 In a separate saucepan cook the extra carrots and turnips, adding the mushrooms 10-15 minutes before they are ready. Strain, toss in butter and keep hot. Meanwhile, when the beef is ready, put it on to a warmed serving dish and sieve (or liquidize) the vegetables, add the sherry or red wine to them and pour over the beef, garnishing with the freshly cooked vegetables.

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