| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | 8 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Boneless beef chuck roast |
| 2 | tb | Oil |
| 4 | md | White part of green only |
| 2 | tb | Fresh ginger root; grated |
| 1 | tb | Garlic; minced |
| 1 | c | Water |
| 2 | tb | Soy sauce |
| 2 | tb | Dry sherry or 1/4 cup orange juice |
| Peel of 1 orange | ||
| 1/2 | ts | Szechuan peppercorns; optional |
INSTRUCTIONS
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with green onion, gingerroot and garlic. Brown meat on all sides. Stir green onion, gingerroot and garlic occasionally. Add all liquid ingredients, orange peel and peppercorns. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Remove orange peel from sauce and sSkim fat from sauce. If you like, thicken the sauce by stirring in 2 tablespoons cornstarch mixed with 1/2 cup water. Slice meat across the grain and serve with the sauce. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:48 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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