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POT ROAST WITH AN ASIAN SPIN

The New York Times recently printed this Asian version of pot roast. It's truly a delightful turn on the old favorite.

1 tablespoon vegetable oil
1 3-4 pound piece of brisket or chuck
1/3 cup soy sauce
5 nickel-size slices of ginger
4 star anise
3 cups cubed and peeled rutabaga or white turnip
1/2 cup trimmed and minced scallions

Brown the meat until seared. Combine soy, ginger, and star anise with two cups of water. Pour this over the meat once it's finished browning. Let the meat simmer for about three hours, turning it over once or twice in the process and adding more water if necessary. Remove star anise and add root vegetables. Recover and cook another 30 minutes. Garnish with scallions, and serve either with white rice or mashed potatoes.

 

 

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