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Red Cooked Beef Roast

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  Oil 22 Milliliter (1/2 Tablespoon)
  Beef chuck roast 4 Pound (1800 Gram, With Excess Fat Trimmed Off)
  Carrots 6 Medium, cut into 2 inch lengths
  Peeled tomatoes 500 Milliliter, cut into wedges (2 Cups)
  Chinese cabbage 1 Pound, cut into 2 inch square pieces (450 Gram)
  Cornstarch slurry 2 1⁄2 Teaspoon (10 Milliliter)
  Oil 15 Milliliter (1 Tablespoon)
  Onions 2 Medium, peeled and cut into 1 1/2 inch square pieces
  Garlic cloves 6 , minced / pressed
  Dark soy sauce 60 Milliliter (1/4 Cup)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Sesame oil 1⁄4 Teaspoon (3 Milliliter)
  Wine 160 Milliliter (3 2/3 Cup)
  Whole star anise 2
  Dried tangerine peel 2 Inch (1 Square Piece)

1. Heat1 1/2 tablespoons oil in wok over high heat. Brown beef roast on all sides for 1 1/2 minutes. Remove roast to a 4-quart casserole dish.
2. To make red-cooked sauce: heat clean wok with 1 tablespoon oil over medium-high heat. Add onions, garlic and ginger and stir for 1 minute. Add remaining sauce ingredients. If dry, add 2-3 tablespoons soup stock. Mix well.
3. Pour sauce mixture into casserole dish.
4. Bring casserole to boil, reduce heat to medium-low, cover, and cook for 1 1/2 hours. Turn roast occasionally.
5. Add vegetables and continue to simmer for 10-15 minutes.
6. Transfer beef and vegetables to a serving dish. Thicken remaining sauce with cornstarch and pour over beef and vegetables.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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Red Cooked Beef Roast Recipe