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Prep Time: 30 Minutes Cook Time: 95 Minutes |
Ready In: 125 Minutes Servings: 6 |
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The meat slowly simmers in a savory sauce of Asian flavors. Ingredients:
1 tablespoon vegetable oil |
3 lbs beef roast |
3 cups water |
6 tablespoons soy sauce |
3 tablespoons cider vinegar |
6 green onions, sliced |
3 garlic cloves, minced |
2 star anise pods |
2 slices peeled fresh ginger, 1/4-inch thick |
1/4 cup dry sherry |
1 teaspoon five-spice powder |
1 cinnamon stick |
1/2 teaspoon salt |
fresh ground black pepper, to taste |
1/2 teaspoon dark sesame oil |
Directions:
1. In a large soup pot over medium-high heat, warm the oil.
2. Brown the meat, for about 5 minutes on each side.
3. Add all the remaining ingredients.
4. Lower heat to medium-low; simmer, covered, until meat is very tender (1 1/2-2 hours).
5. To keep the temperature at a gentle roll, you may have to alternate between low and medium-low.
6. Turn the beef in the pot every 30 minutes.
7. Transfer meat to a plate; strain stock and throw away solids.
8. Return meat and stock to pot; keep warm until ready to serve.
9. Slice meat and pour some stock over it.
10. You may sprinkle with sliced green onions and toasted sesame seeds, if desired.
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