Best 4 Scottish Beef In Whisky Sauce Recipes
Scottish beef in whisky sauce is a classic Scottish dish that is perfect for a special occasion or a hearty family meal. The beef is slowly braised in a rich and flavorful sauce made with Scotch whisky, beef broth, and a variety of vegetables. The result is a tender and juicy beef dish that is full of flavor. If you are looking for a delicious and easy-to-make recipe for Scottish beef in whisky sauce, look no further. In this article, we will provide you with a step-by-step guide on how to make this classic Scottish dish.
Here are our top 4 tried and tested recipes!
WHISKEY MARINADE
This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey. I use Jack Daniels.
Provided by Wittcheypooh
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 5
Number Of Ingredients 8
Steps:
- Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 14.8 g, Fiber 0.3 g, Protein 0.9 g, Sodium 1491.3 mg, Sugar 11 g
SCOTTISH BEEF IN WHISKY SAUCE
This quick-cooking dish requires prime meat. The whisky liqueur will reduce to a sweet glistening glaze. The creamy sauce has a delicious boozy flavour.
Provided by Millereg
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the beef up into thin strips.
- Melt the butter in a medium frying pan.
- Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste.
- Stir in the liqueur and cream.
- Heat gently to reduce liquid slightly.
- Serve at once with vegetables.
SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE
A wonderful recipe for traditional Scottish Steak Balmoral, as served throughout the region and at the famous "The Witchery" restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The "Old Hell Fire Club" used to hold their meetings in this historic sixteenth century building. Tips: We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Recipe makes a generous serving of whisky sauce--by all means, you may adjust proportions to suit your own tastes. Serve these steaks with steamed new potatoes, fries, or baked (jacket) potatoes, and seasonal greens or a tossed salad. Try to use a good Scotch whisky (single or blended)....I used Laphroaig 15 yo single malt which is usually reserved for special occasions....but this was phenomenal! ENJOY!
Provided by BecR2400
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
- Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
- Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
- Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!
WHISKY CREAM SAUCE
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium
Tips:
- Choose a good quality beef cut, such as sirloin or flank steak, for the best flavor.
- Sear the beef in a hot pan to create a crust and lock in the juices.
- Use a good quality whisky for the sauce, as this will give it a rich and flavorful taste.
- Reduce the sauce until it is thick and syrupy, to concentrate the flavors.
- Serve the beef with a side of creamy mashed potatoes and vegetables.
Conclusion:
Scottish beef in whisky sauce is a classic dish that is sure to impress your guests. With its tender beef, rich and flavorful sauce, and creamy mashed potatoes, it is a hearty and satisfying meal that is perfect for a special occasion. So next time you are looking for a delicious and impressive dish to serve, give this recipe a try.
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