Oriental Beef Pot-Roast

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

The dry-griddling of small vegetables, as in the garnish to this dish, draws out a delicious earthy aroma. The slow, long cooking of the beef in highly aromatic syrup makes it a rich, tender foil. Eat hot with boiled rice and steamed slices of Chinese leaves tossed in oyster sauce.


  • 2 lb roasting joint of beef – neatly tied
  • 2 tablespoons groundnut or other bland oil


Brown the neatly tied joint well on all sides in a very hot, dry wok. It may seem to stick at first, but if you leave the stuck surface for a few more seconds, and the heat is high enough, it will soon loosen. Do not wash the wok, because you need it later.

Heat the oil in a medium-sized, heavy, lidded saucepan or flameproof casserole, then add the minced ginger, garlic and chilli peppe