Braised Ginger Hoisin Pot Roast

Author: Canadian Living

Asian flavours enhance this tender beef, which is wonderful served on a bed of noodles with snow peas on the side.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1 cross rib pot roast
  • 1 blade pot roast
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 5 cloves garlic minced
  • 1 tablespoon gingerroot minced
  • 1/2 cup hoisin sauce
  • 1/2 cup beef stock
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 green onions thinly sliced

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 754 mg
  • Protein 50 g
  • Calories 473.0
  • Total fat 21 g
  • Cholesterol 116 mg
  • Saturated fat 7 g
  • Total carbohydrate 18 g

%RDI

  • Iron 33.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Ginger Hoisin Pot Roast

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