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How To make Beef Pot Roast, Oriental Style
-From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chunk eye roast
-boneless 2 tb Cooking fat
Salt Pepper 1/2 c Onion
chopped
1/2 c Green pepper :
diced
1/4 c Soy sauce
1/4 c Dry sherry wine
1 t Ginger fresh grated; or
1/4 ts :
ground ginger
1/2 c Water
4 oz Sliced mushrooms -- drained
-save liquid 2 tb Cornstarch
Hot cooked rice
1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. 3. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat; serve with sauce over hot rice. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
How To make Beef Pot Roast, Oriental Style's Videos
Asian-Style Beef Pot Roast with Pak Choi by Kevin Dundon
If you want to turn up the heat, add more chilli, but only a little at a time! View the full recipe here:
Easy Beef Pot Roast | Hello Sweet Biscuit
Ingredients
2 1/2 pounds Beef Bottom Roast
3 Green Onions finely chopped
3-4 Tbsp Garlic Paste
Paprika
Onion Powder
2 tsp black pepper
2 tsp Sea Salt
1 Tbsp Butter
1/4 Cup Vegetable Oil
2 Cups Water
14/ Ketchup or Tomato sauce
2 tbsp Tomato Paste
3 Tbsp Browing Saucd ( optional)
1 Tsp brown Sugar ( optional)
1 Small Tomato
1 Meduim Onion
1/2. Green Bell pepper
2 Tsp Thyme
An Asian Style Spin on Pot Roast
Looking for an exciting twist on an old standby? Our recipe for asian-style pot roast should be exactly what you're looking for. For the most flavorful results, combine spices and other ingredients with your roast in a Reynolds® Oven Bag, cut six slits in the bag, and then cook to perfection. The oven bag seals in all of the flavor and virtually eliminates clean up!
Make Meal Magic Every Day with Reynolds - For cooking basics and beyond, make all your meals faster or better with great tips and tricks. Visit for more great dinner recipe ideas.
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How To Turn Tough Meat Into Tender Perfection
Turning a tough cut of meat into tender perfection in 8 easy steps.
Roux Recipe:
6 tbsp unsalted butter
10 tbsp ap flour
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Super Easy Pressure Cooked Asian Style Pot Roast | Easy Multi Cooker Beef Chuck Tender Recipe
This is another classic Western recipe which Roland has cooked in Asian style. Super super easy, even for beginners. Hope you can make this for your family.
See the ingredient list below for your easy reference.
We hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 - 4 pax
620g of beef chuck tender
1 teaspoon of salt
1 tablespoon of grounded black pepper
Some cooking oil
5 pieces of chopped shallots
15g of chopped young ginger
5 cloves of chopped garlic
1 whole red onion - sliced
2 pieces of bay leaves
1 piece of cinnamon bark
5 pieces of potatoes
5 pieces of carrots
1/2 cup of Chinese white rice wine
500ml of beef stock
2 tablespoons of oyster sauce
2 tablespoons of light soy sauce
Some cornstarch solution
Some green vegetables
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