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Ingredients
1 pound sliced bacon
1 ½ cups brandy
1 top beef round, about 5 pounds
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon nutmeg
2 tablespoons minced parsley
1 bottle dry red wine
3 tablespoons butter
12 pearl onions, peeled
3 medium-size carrots, peeled and carved into olive-shaped pieces
12 small boiled potatoes
Nutritional analysis per serving (6 servings)
69 grams carbs; 85 milligrams cholesterol; 919 calories; 15 grams monosaturated fat; 5 grams polyunsaturated fat; 14 grams saturated fat; 37 grams fat; 9 grams fiber; 1022 milligrams sodium; 24 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In ceramic bowl, soak bacon slices in ½ cup of brandy for 30 minutes. Place roast in large, heavy oven-proof pot and rub with the salt, pepper and nutmeg. Cover roast with brandied bacon and tie with butcher's twine to secure. Add red wine and remaining brandy to pot. Place a plate over meat and weight it lightly to keep roast completely submerged. Refrigerate for four hours.
- Step 2
Preheat oven to 220 degrees.
- Step 3
Remove roast from refrigerator and place in oven. Braise, covered, for 2 hours. In a skillet over medium heat, melt butter. Add onions and saute until lightly brown. Add carrots and saute for 5 more minutes. Using a slotted spoon, add carrots and onions to roast and continue braising for 40 more minutes, until meat registers 140 degrees on a meat thermometer. Serve on a platter, surrounded by vegetables, with potatoes on side.
Private Notes
Comments
Only three stars and two comments after 35 years since the time is published this recipe?! I searched for “top round steak” and found this. (I love discovering ancient recipes on here and then adapting them to the present.) Since this kind of dish is completely new to me, I asked my friend Claude for advice on what flavors might work well with top round and nutmeg. Mais oui! Allspice, thyme, bay leaf, cracked peppercorns and only 1 or 2 cloves garlic for 1.3 pounds of steak, which is what I had. I adjusted the quantities accordingly, since this recipe is for 5 pounds of beef, and subbed my favorite whiskey, 12-Year Redbreast, for the brandy. I marinated the beef for a few hours with the ingredients in the recipe and added the above aromatics. I put them all in an Insta pot, along with 2 1/2 cups of beef broth, and pressure cooked on high for 40 minutes. I then put a bunch of kale and dandelion greens I had in the fridge into a skillet, along with some more wine, broth, thyme and allspice. I simmered on medium low and then added some penne to the skillet just as the Insta pot finished it’s natural release. The steak was amazing and was easy to fork apart into little bits. I then added the steak and most of the liquid from the Insta pot to the pasta and vegetables, along with a bit of cornstarch, and I mixed them up for about two minutes until the liquid was all absorbed. This was actually shockingly good!
Is this really going to cook at 220 for 2 hours? I can't imagine it will be done. Has anyone tried it? Thanks
The recipe calls for 40 min additional cooking time after the initial 2 hours. She also says "until meat registers 140 on a meat thermometer"...