| 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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