ASIAN STYLE POT ROAST
4 lb boneless beef cross rib roast
1/4 cup vegetable oil or peanut oil
1 large onion; coarsely chopped
4 clove garlic; coarsely chopped
1/4 cup ginger, fresh; finely chopped
2 tablespoon Sugar
1 tablespoon Chinese five spice powder
3-4 star anise; optional
1 tablespoon peppercorns
1/2 cup cilantro (fresh); finely chopped
1/4 cup rice wine vinegar
1/2 cup soy sauce
2 tablespoon ketjap Manis, (sweet soy sauce) optional
1 cup dry sherry or red wine, or beef broth
1 can sliced water chestnuts; drained and rinsed
1/4 cup ginger, fresh; finely julienned
3 cups water or beef broth or a mixture of
1/2 cup chopped fresh cilantro for garnish
Preheat oven to 350 F
Heat oil in a large skillet or ovenproof pan. Sear roast on all sides until well-browned and set aside. Add onion, garlic, ginger and sugar and cook until fragrant and brown, about 10-15 minutes.
Add the star anis, peppercorns, cilantro and cook for 1-2 minutes, stirring. Nest add the sherry, soy sauce, ketjap manis and beef broth or water. Add the roast back to the pot, cover and put in the oven. Cook for about 3-4 hours.
When done transfer roast to a platter. Strain the liquid in the pan through a sieve pressing down on the vegetables to extract all their juices. Return liquid to the pot and bring to a boil, whisking until reduced and thickened. Add water chestnuts and heat through.
Carve roast roughly, (the meat should just fall apart) and serve sauce over top. Garnish with chopped cilantro.