Braised Ginger Hoisin Pot Roast
Asian flavours enhance this tender beef, which is wonderful served on a bed of noodles with snow peas on the side.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 473 |
| pro | 50 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 116 mg |
| sodium | 754 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 33% |
| vit C | 3% |
| folate | 13% |
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1 boneless cross rib or blade pot roast (4 lb/2 kg)
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) vegetable oil
1 onion, chopped
5 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1/2 cup (125 mL) hoisin sauce
1/2 cup (125 mL) beef stock
1/4 cup (50 mL) low-sodium soy sauce
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) all-purpose flour
2 green onions, thinly sliced
Preparation:
Pat meat dry; sprinkle with pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate.
Drain fat from pan. Add onion, garlic and ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin sauce, beef stock, soy sauce, 1/2 cup (125 mL) water and brown sugar. Return meat and any accumulated juices to pan; bring to boil. Cover and braise in 325°F (160°C) oven, turning once, until meat is tender, about 3 hours. Transfer meat to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.
Meanwhile, in small bowl, whisk flour with 1/4 cup (50 mL) cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking, until thickened, 5 minutes. Serve with beef; sprinkle with green onions.
Additional Information
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Slow Cooker Variation:
Follow first paragraph; transfer beef to slow cooker. Follow second paragraph, reducing water to 1/4 cup (50 mL). Pour over beef; cover and cook on low for 8 to 10 hours or until meat is tender. (For best results, use low power only.)Remove meat, tent and slice as directed. Skim fat from braising liquid. Whisk flour with 1/4 cup (50 mL) cold water; whisk into slow cooker. Cover and cook, stirring once, until thickened, about 15 minutes.
Source
Canadian Living Magazine: October 2005
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