Recipe #4048
Oriental Pot Roast
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 50 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 3 1/2 lb. (5 kg) blade roast
- 5 tsp. (25 mL) olive oil*
- 1/3 cup (80 mL) dry white wine (or beef broth*)
- 5 tsp. (25 mL) minced fresh gingerroot
- 1 Tbsp. (15 mL) soya sauce
- 1 Tbsp. (15 mL) brown sugar
- 1 Tbsp. (15 mL) ground coriander
- 1 cinnamon stick
- 2 cups (500 mL) water
- Salt and pepper to taste
Preparation
Heat oil in a Dutch oven on medium-high heat.
Brown beef 3 minutes.
Add wine and cook 2 minutes.
Add water, gingerroot, soya sauce, brown sugar, cinnamon and coriander.
Cover and cook 1½ hours on low heat.
Season to taste.
Suggestion
Remove cinnamon stick before serving with steamed rice.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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