Chinese Pot Roast


Preparation info
  • This is one of those versatile meat dishes that will serve

    4 to 6

    for one meal .
    • Difficulty


Appears in

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.


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


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