26 July, 2012

Garlic-Ginger Beef Pot Roast | Cincinnati Enquirer

You can either simmer or roast this Garlic-Ginger Beef Pot Roast. Serve it over mashed potatoes or noodles.

Garlic-Ginger Beef Pot Roast ingredients
Makes 6 servings
l chuck, brisket or other inexpensive roast, approx. 3-LBS
Oil for browning
1/4 cup cup hot water
3/4 tsp powdered ginger or 1 Tbsp minced fresh ginger
2 to 3 tsp minced garlic
1/4 cup soy sauce or more to taste
2 large onions, sliced
Water, as needed, about 1 cup 

For gravy:
2 tsp cornstarch mixed with l/4 cup cold water

Notes:  Add grated orange peel.

Brown beef in a small amount of oil. Cover with water, ginger, garlic, soy sauce and onion. Cover and simmer about 2 to 3 hours, until tender, adding water as needed, about l cup. Alternatively, cover and roast, in 225ºF. 

Remove meat. Add cornstarch mixture to sauce and stir until thick. You may need to add a bit more cornstarch dissolved in a small amount of cold water.

View recipe via the Cincinnati Enquirer.

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