ASIAN STYLE POT ROAST
Ingredients:

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

Directions:

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.

Weekly Newsletter