| 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>
A Message from our Provider:
“Jesus: right way, only truth, best life.”