Braised Beef With Radish Or Turnips Recipes

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SLOW-COOKER BRAISED BEEF WITH CARROTS & TURNIPS



Slow-Cooker Braised Beef with Carrots & Turnips image

The spice blend in this healthy beef stew recipe--cinnamon, allspice and cloves--may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles.

Provided by Hilary Meyer

Categories     Diabetic Beef Recipes

Time 4h

Number Of Ingredients 14

1 tablespoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground pepper
¼ teaspoon ground cloves
3-3 1/2 pounds beef chuck roast, trimmed
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, sliced
1 cup red wine
1 (28 ounce) can whole tomatoes, preferably San Marzano
5 medium carrots, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1/2-inch pieces
Chopped fresh basil for garnish

Steps:

  • Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
  • Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.
  • Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.
  • Cover and cook on High for 4 hours or Low for 8 hours.
  • Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.

Nutrition Facts : Calories 318 calories, Carbohydrate 12.8 g, Cholesterol 98.9 mg, Fat 10.7 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 3.2 g, Sodium 538.4 mg, Sugar 6.2 g

BRAISED BEEF WITH RADISH OR TURNIPS



Braised Beef With Radish or Turnips image

Beef is slowly braised in a rich liquid flavored with soy sauce and other seasonings in this recipe from Eastern China.This is a basic recipe for Braised Beef - feel free to add a few whole cloves of star anise or other seasonings if you have them, or to substitute 1 cup of the water with beef broth if desired.

Provided by Chef vaughn

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs beef
1 lb regular radishes or 1 lb turnip
1/3 cup dark soy sauce
1/4 cup chinese rice wine or 1/4 cup dry sherry
1 green onion, thinly sliced
1 tablespoon vegetable oil or 1 tablespoon peanut oil
3 slices fresh ginger
2 garlic cloves, minced
2 cups water
1 tablespoon brown sugar
salt (optional)
pepper (optional)

Steps:

  • Cut the beef into cubes about 1 - 1 1/2 inch thick. Peel the radish or turnips and cut into cubes about the same size. (If using regular radishes, peel and thinly slice).
  • Combine the dark soy sauce, rice wine or sherry and green onion in a small bowl. Set aside.
  • Heat 1 tablespoon oil in large pot on medium heat. Add the ginger and garlic and then the beef. Cook for 4 - 5 minutes to brown the beef, turning it over at least once.
  • Stir in the soy sauce mixture and allow to cook for a minute. Add the water and bring to a boil. (Add the pepper at this time if using). Turn down the heat, cover, and simmer for 1 hour (in simmering the temperature is just below the boiling point).
  • Add the radish and stir in the sugar. Simmer, uncovered, for 20 more minutes. Taste and adjust seasoning, add more pepper and/or salt if desired.

Nutrition Facts : Calories 1632.5, Fat 164.5, SaturatedFat 67.3, Cholesterol 224.7, Sodium 1454.8, Carbohydrate 11.2, Fiber 2.2, Sugar 6.7, Protein 22.2

BRAISED RADISHES



Braised Radishes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 bunches radishes, about 1 pound, trimmed of tops and roots
1 1/2 cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
Salt and pepper

Steps:

  • Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

BRAISED RIBS OF BEEF WITH HORSERADISH DUMPLINGS



Braised Ribs of Beef With Horseradish Dumplings image

Provided by Bryan Miller

Categories     dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons canola oil
6 pounds of short ribs, separated
Salt and freshly ground pepper
2 medium carrots, peeled and cut into small cubes
5 medium white turnips, peeled and cut into small cubes
1 large Spanish onion, peeled and chopped
4 shallots, peeled and sliced
10 ounces dry red wine
1 12-ounce bottle dark beer
2 cups chicken stock
1/3 cup carrots, peeled and cut into one-inch pieces
1/3 cup parsnips, peeled and cut into one-inch pieces
1/3 cup turnips, peeled and cut into one-inch pieces
2 cups kale, escarole, spinach or swiss chard (or a combination) coarsely shredded

Steps:

  • Preheat oven to 250 degrees.
  • Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
  • Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
  • While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
  • When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
  • To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.

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CHINESE BRAISED BEEF BRISKET WITH RADISH 柱侯蘿蔔炆牛腩 - YOUTUBE
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