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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is from the Favorite Brand Names Cookbook. I'm trying to get some of the recipes up here before I have to return the book to the library AGAIN. If anyone tries it, please let me know how you like it! This one sounds realllly savory and I can't wait to try it! Pineapples and cinnamon sticks? Yummy! Ingredients:
1 (20 ounce) can pineapple chunks in juice |
2 1/2 lbs boneless 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 minced fresh gingerroot |
1 teaspoon allspice |
1 head chinese cabbage or 2 lbs green cabbage, cut into quarters |
4 teaspoons cornstarch |
2 tablespoons water |
Directions:
1. Drain pineapple; reserve juice. Trim excess fat from beef.
2. Heat large pot until hot. Add oil, swirling to coat the sides. Cook onion and garlic in hot oil, stirring, 1 minutes. Add beef; brown 2 minutes on each side.
3. In medium bowl, combine reserved pineapple juice, 1.5 cups water, soy sauce, sherry, sugar, cinnamon, ginger and allspice; pour over beef.
4. Bring to a boil; reduce heat and simmer, covered, turning meat occasionally, 1 1/4 hours. Add cabbage; cook 30 minutes longer, adding pineapple last 5 minutes.
5. Remove meat, cabbage and pineapple from pot. Slice meat and arrange on a serving platter with cabbage and pineapple.
6. 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.
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