| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Korean | Meats | 1 | Servings |
INGREDIENTS
| 2 | ts | Dark sesame oil |
| 2 | Cloves minced garlic | |
| 1/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Sugar |
| 1 | Chuck arm pot roast (2 1/2-3 | |
| Lb) | ||
| Oil | ||
| 4 | lg | Carrots (cut in chunks) |
| 1 | lg | Onion (quartered) |
| 1 | c | Beef broth |
| 1 | tb | Sesame seeds |
| Noodles |
INSTRUCTIONS
Mash sesame oil, garlic, salt, pepper & sugar to make sticky paste. Rub into both sides of meat, being sure to get mixture into crevices between meat & bone. Marinate in refrigerator for 2-12 hours. Coat pan with vegetable oil. Heat. Add beef & brown on both sides. Surround beef with carrots & onions. Pour in broth. Cover & bake in 350 oven for 1 1/2-2 hours or until tender. Sprinkle with seeds. Serve with noodles, spooning pan juices over meat & noodles. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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