Best Turnips Braised In Beef Broth Recipes

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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 TURNIPS



Braised Turnips image

Provided by Amanda Freitag

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

4 tablespoons butter
2 pounds baby turnips with greens, turnips quartered and greens chopped
2 pounds baby turnips with greens, turnips quartered and greens chopped
1 cup chicken stock
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Steps:

  • Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

TURNIPS BRAISED IN BEEF BROTH



Turnips Braised in Beef Broth image

I made this at Thanksgiving and everyone loved it. It came from a north Ga. newspaper I subscribe to. The recipe is different from the way I normally cook rudabagas and I wasn't sure I would like it when I read it. But I love to cook and I love to eat even better so, I tried it. Loved it.. thought I'd share with you guys. Try it...

Provided by Diane Hughes

Categories     Vegetables

Time 1h

Number Of Ingredients 9

2 1/2 lb turnips, rutabagas, or a mix of the two, peeled and cut into wedges.
1 Tbsp butter
1/4 lb bacon, diced
1 medium onion, peeled and diced
1 Tbsp flour
3/4 c beef broth, canned is fine
1 tsp sugar
1 tsp minced fresh sage, or a pinch of dried sage
salt and freshly ground pepper to taste

Steps:

  • 1. Bring a large pot of water to a boil, add the turnips and cook for 5 minutes. Drain and set aside.
  • 2. Again in a large pot, melt the butter over a medium flame. Add the diced bacon and cook till very lightly browned. Add the onions, reduce the heat, and cook over a low flame until the onions are soft but not brown. Add the flour and cook, stirring, for a couple of minutes.
  • 3. Stir in the turnips, broth, sugar, sage, pepper. Cover and simmer slowly for about half an hour, or until the turnips are tender. Every 10 min. or so give it a stir to make sure the mixture is cooking evenly.
  • 4. Taste for seasoning. You might need a little bit of salt, or you might not, depending on the beef broth and the bacon you used.

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