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Title: RED-COOKED POT ROAST (SHANGHAI POT ROAST)
Categories: Chinese, Beef, Pork, Lamb
Yield: 12 servings
4 lb Chuck roast, boneless,
-not too lean
1 tb Sherry
1/2 c Regular soy sauce
1 c Water
2 sl Ginger
2 cl Garlic, optional
1 oz Sugar
2 Star anise stars
-(optional for pork)
Either brown the roast in a little fat or dunk it in
boiling water for a minute or so [this step is
optional]. Put it into a heavy kettle into which it
fits fairly snugly. Add all the rest of the
ingredients (ginger slices, star anise, and garlic
should be at the bottom of the pot). Bring to a boil,
then reduce heat and simmer covered, turning and
basting occasionally, for 3 hours or until tender.
Serve sliced, hot or cold. If cold, you may want to
weight it down with a brick covered in foil or some
similarly heavy item while chilling it in the fridge.
You may cook lamb or pork this way, but cut the
cooking time to 2 - 2 1/2 hr. For lamb add a cinnamon
stick instead of the star anise; for pork double the
soy sauce and sherry, either halve or omit the stare
anise, and use up to 4 oz of sugar to taste.
Adapted from Joyce Chen From: Michael Loo
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