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.

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