Asian Beef Pot Roast
A delightful Asian twist on an old favorite -- pot roast!
1 tablespoon vegetable oil
1 (3 to 4-pound) beef brisket or chuck roast
1/3 cup soy sauce
1-inch cube fresh ginger, peeled and sliced
4 star anise
2 cups water
3 cups cubed and peeled rutabaga or white turnip
1/2 cup trimmed and minced green onions
Cooked white rice or mashed potatoes for accompaniment
- Brown the meat until seared. Combine soy, ginger, and star anise with water. Pour this over the meat once it's finished browning. Let the meat simmer for about three hours, turning it over once or twice in the process and adding more water if necessary.
- Remove star anise and add root vegetables. Cover and cook another 30 minutes. Garnish with green onions, and serve either with white rice or mashed potatoes, as desired.
Makes 6 servings.