Chinese Pot Roast

Name: Chinese Pot Roast (燒牛肉)
Yield: This is one of those versatile meat dishes that will serve 4 to 6 for one meal or can be refrigerated for use as cold cuts or appetizers.
Cuisine: Chinese
Ingredients: ½ teaspoon salt; 3 tablespoons dry sherry; 1 whole star anise; 2 quarter -sized slices peeled ginger; 3 tablespoons dark soy sauce; 2 pounds rump, loin, or bottom round roast; 1 large clove garlic, crushed and peeled; 1 cup boiling water; 2 tablespoons oil; 1 tablespoon sugar

燒牛肉

Preparation info

This is one of those versatile meat dishes that will serve
4 to 6
for one meal .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

A long-simmered piece of beef that is magnificently firm and smooth. It should be balanced with at least two vegetables, perhaps Stir-fried Cauliflower and Steamed Eggplant or Sweet and Sour Red Cabbage. Serve with rice for the sauce.

Ingredients

2 tablespoons oil
2 pounds rump, loin, or bottom round roast

Asia
China
Starter

Method

Heat a large, heavy pot over high heat until hot; add oil, swirl, and heat for 30 seconds. Turn heat to medium; toss in the garlic and ginger; then add the meat and brown on all sides. Add the soy sauce and sherry, turning the meat a few times to color it; then add boiling water, sugar, salt, star anise. When the liquid boils again, adjust heat to medium low to maintain a slow but steady simmer