Eight Flavors Pot Roast
Source of Recipe
"Favorite Recipes, Easy to Elegant", Dole Food Company
1 can pineapple chunks
-- (20 ounces)
2 1/2 pounds bonless beef chuck
1 tablespoon vegetable oil
1 small yellow onion -- chopped
2 garlic cloves -- pressed
1 1/2 cups water
1/2 cup soy sauce
1/4 cup dry sherry
2 1/2 tablespoons brown sugar
2 cinnamon sticks
1 tablespoon fresh ginger root -- minced
1 teaspoon allspice
1 head Chinese cabbage -- cut into quarters*
4 teaspoons water
Drain pineapple; reserve juice. Trim excess fat from beef. Heat large pot until hot. Add oil, swirling to coat sides. Cook onion and garlic in hot oil, stirring, 1 minute. Add beef, brown 2 minutes on each side.
In medium bowl, combine reserved pineapple juice, 1 1/2 cups water, soy sauce, sherry, sugar, cinnamon, ginger and allspice; pour over beef. Bring to boil; reduce heat and simmer, covered, turning meat occasionally, 1 1/4 hours. Add cabbage; cook 30 minutes longer, adding pineapple last 5 minutes.
Remove meat, cabbage and pineapple from pot. Slice meat and arrange on serving platter with cabbage and pineapple. Strain remaining broth. Pour 1 cup into saucepan. Dissolve cornstarch in 2 tablespoons water; add to broth. Cook, stirring, until sauce boils and thickens. Pour over beef to serve.
*Or use green cabbage (about 2 pounds).
Makes 6 servings
Source: "Favorite Recipes, Easy to Elegant", Dole Food Company
Categories: Beef, Meats
Recipe typed for you by Judi Mae Phelps.
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